| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Dutch | Not, Sent | 4 | Servings |
INGREDIENTS
| 6 | oz | Uncooked linguine |
| 1/2 | ts | Cornstarch |
| 1 1/4 | c | Low-salt chicken broth |
| 1 | c | Sundried tomatoes, packed w/out oil, chopped |
| Cooking spray | ||
| 1 | tb | Olive oil |
| 3/4 | c | Onion, chopped |
| 2 | Cloves garlic, minced | |
| 6 | c | Spinach, coarsely chopped |
| 1/2 | ts | Salt |
| 1/4 | ts | Crushed red pepper |
| 1/4 | c | Preshredded Parmesan cheese |
| 2 | tb | Pine nuts, toasted |
INSTRUCTIONS
Bring 2 quarts water to a boil in a large Dutch oven. Add linguine; cook 7 minutes or until tender. Drain in a colander; rinse under very hot water. Set aside. Place cornstarch in bowl. Gradually add broth; stir with a whisk until blended. Add tomatoes; set aside. Coat Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add onion and garlic; saute 3 minutes. Add broth mixture; bring to a boil. Cook2 minutes, stirring constantly. Return linguine to pan. Stir in spinach, salt, and pepper; toss well. Spoon mixture onto plates; sprinkle with cheese and pine nuts. Recipe by: Weight Watchers - May/June 1997 Posted to MC-Recipe Digest V1 #624 by The Taillons <taillon@access.mountain.net> on May 29, 1997
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