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Linguine with Sun-Dried Tomatoes
Recipe By : Weight Watchers - May/June 1997
Serving Size : 4 Preparation Time :0:00
Categories : Not Sent
Amount Measure Ingredient -- Preparation Method
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6 oz uncooked linguine
1/2 tsp cornstarch
1 1/4 c low-salt chicken broth
1 c sundried tomatoes, packed w/out oil -- chopped
cooking spray
1 tbsp olive oil
3/4 c onion -- chopped
2 cloves garlic -- minced
6 c spinach -- coarsely chopped
1/2 tsp salt
1/4 tsp crushed red pepper
1/4 c preshredded Parmesan cheese
2 tbsp 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 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.
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