Linguine with sun-dried tomatoes

 
                      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
 --------  ------------  --------------------------------
    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.
 
                    - - - - - - - - - - - - - - - - - -