Pasta recipes

Linguine with Sun-Dried Tomatoes

Course : Pasta
Serves: 4

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Ingredients:

6 ounces linguine uncooked

1/2 teaspoon cornstarch

1 1/4 cups chicken broth low-salt

1 cup sun-dried tomatoes chopped

1 spray nonstick cooking spray

1 tablespoons olive oil

3/4 cup onion chopped

2 cloves garlic minced

6 cups spinach coarsely chopped

1/2 teaspoon salt

1/4 teaspoon red pepper crushed

1/4 cup Parmesan cheese shredded

2 tablespoons pine nuts toasted

Preparation / Directions:

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.

Nutritional Information:

Calories 319 (29% from fat); Protein 15.3 g; FAT 10.4 g (sat 2.3 g); Carbohydrates 44.5 g; Fiber 8.6 g; Cholesterol 5 mg; Iron 4.8 mg; Sodium 514 mg: Calcium 185 mg.

Linguine with Sun-Dried Tomatoes

Ingredients:

Preparation / Directions:

Nutritional Information:

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