*  Exported from  MasterCook  *

                     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.

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