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. Recipe by: Weight Watchers - May/June 1997 Posted to MC-Recipe Digest V1 #624 by The Taillons
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|Serving Size: 1 Serving (129g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 18 (12%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 30.7mg||9 %|
|Sodium 185.3mg||6 %|
|Potassium 169.2mg||4 %|
|Total Carbohydrate 25.4g||7 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 25g|
|Protein 6.1g||9 %|
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Calories per serving: 144
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