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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Grains Dutch Not, Sent 4 Servings

INGREDIENTS

6 oz Uncooked linguine
1/2 t Cornstarch
1 1/4 c Low-salt chicken broth
1 c Sundried tomatoes, packed
w/out oil chopped
Cooking spray
1 T Olive oil
3/4 c Onion, chopped
2 Cloves garlic, minced
6 c Spinach, coarsely chopped
1/2 t Salt
1/4 t Crushed red pepper
1/4 c Preshredded Parmesan cheese
2 T 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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