Recipe for Linguine with Sun-Dried Tomatoes 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
6 oz Uncooked linguine
1/2 tsp Cornstarch
1/4 cup Low-salt chicken broth
1 cup Sundried tomatoes, packed w/out oil, chopped
Cooking spray
1 tbl Olive oil
3/4 cup Onion, chopped
2 x Cloves garlic, minced
6 cup Spinach, coarsely chopped
1/2 tsp Salt
1/4 tsp Crushed red pepper
1/4 cup Preshredded Parmesan cheese
Instructions:
Instructions: 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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