Creamy Spinach And Tofu Spaghetti

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2 cups cherry tomatoes, halved

Cooking spray

4 teaspoons olive oil, divided

1/2 teaspoon freshly ground black pepper, divided

2 cups tightly packed fresh baby spinach (about 1 1/4 ounces)

1 1/2 cups cubed reduced-fat silken tofu (about 6 ounces)

1 cup fresh basil leaves

1/4 cup (1 ounce) grated fresh pecorino Romano cheese

1 tablespoon red wine vinegar

3/4 teaspoon salt

2 garlic cloves, minced

4 cups hot cooked whole wheat spaghetti (about 8 ounces uncooked)

2 tablespoons pine nuts, toasted

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