| 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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