6 oz uncooked linguine
1/2 tsp cornstarch
1 1/4 cup low-salt chicken broth
1 cup chopped sun-dried tomatoes packed w, about 30 - oil
nonstick cooking spray
1 tbsp olive oil
3/4 cup chopped onion
2 garlic cloves, minced
6 cup coarsely chopped spinach
1/2 tsp salt
1/4 tsp crushed red pepper
1/4 cup shredded Parmesan cheese
2 tbsp pine nuts, toasted
1. 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. 2. Place cornstarch in bowl. Gradually add broth;
stir with a whisk until blended. Add tomatoes; set aside. 3. 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.
Cook 2 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. Yield: 4 servings (serving size: 1 cup pasta
mixture, 1 tablespoon cheese, and 1 1/2 teaspoons pine nuts). Selections:
2B, 3 FR/V, 1 FA, 40 C. Per serving: CAL319 (29% from fat); PRO 15.3 g;
FAT 10.4 g (sat 2.3 g); CARB 44.5 g; FIB 8.6 g; CHOL 5 mg; IRON 4.8 mg; SOD
514 mg: CALC 185 mg.
Recipe by: Weight Watchers Magazine, May/June 1997, page 70
