Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
6         ounces        uncooked linguine
1/2       teaspoon      cornstarch
1 1/4     cups          low-salt chicken broth
1         cup           chopped sun-dried tomatoes
                        nonstick cooking spray
1         tablespoon    olive oil
3/4       cup           chopped onion
2                       garlic cloves -- minced
6         cups          coarsely chopped spinach
1/2       teaspoon      salt
1/4       teaspoon      crushed red pepper
1/4       cup           shredded Parmesan cheese
2         tablespoons   pine nuts -- toasted

Preparation:

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.