Ingredients
- 6 linguine (uncooked)
- 2 garlic (cloves minced)
- 220 gr sundried tomatoes
- 190 gr spinach coarsely (chopped)
- 300 ml low-salt chicken broth
- 90 gr onion (chopped)
- 20 gr preshredded parmesan cheese
- 18 gr pine nuts (toasted)
- 16 ml olive oil
- 1 gr cornstarch
- 1 gr salt
- 1 gr pepper (crushed red)
Bring 2 litre 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.
