Linguine with Sun-Dried Tomatoes & Spinach
Linguine with Sun-Dried Tomatoes and Spinach recipe
Yield
2 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
pasta, linguine
uncooked |
|
| ½ | teaspoon |
cornstarch
|
|
| 1 ¼ | cups |
stock
vegetable or whatever stock you like |
|
| 1 | cup |
sundried tomatoes
packed without oil, chopped |
|
|
nonstick cooking spray
|
* | ||
| 1 | tablespoon |
olive oil
|
|
| ¾ | cup |
onions
chopped |
|
| 2 |
garlic cloves
minced |
|
|
| 6 | cups |
spinach
coarsely chopped |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
red pepper flakes
crushed |
|
| ¼ | cup |
Parmesan cheese
preshredded |
|
| 2 | tablespoons |
pine nuts
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
pasta, linguine
uncooked |
|
| 2.5 | ml |
cornstarch
|
|
| 296 | ml |
stock
vegetable or whatever stock you like |
|
| 237 | ml |
sundried tomatoes
packed without oil, chopped |
|
| 1 | x |
nonstick cooking spray
|
* |
| 15 | ml |
olive oil
|
|
| 177 | ml |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 1.4 | l |
spinach
coarsely chopped |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
red pepper flakes
crushed |
|
| 59 | ml |
Parmesan cheese
preshredded |
|
| 3E+1 | ml |
pine nuts
toasted |
|
Directions
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; sauté 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.
