Recipe - Linguine With Sun-Dried Tomatoes

6 ounce Uncooked linguine
One half teaspoon Cornstarch
1 One fourth cup Lowsalt chicken broth
1 cup Sundried tomatoes, packed
w/out oil, chopped
Cooking spray
1 tablespoon Olive oil
Three fourths cup Onion, chopped
2 Cloves garlic, minced
6 cup Spinach, coarsely chopped
One half teaspoon Salt
One fourth teaspoon Crushed red pepper
One fourth cup Preshredded Parmesan cheese
2 tablespoon Pine nuts, toasted

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 mediumhigh 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 MCRecipe Digest V1
#624 by The Taillons taillon@access.mountain.net on May 29, 1997