Linguine and Spinach with Pine Nuts
Sent to us by: Sandee Eveland
Yield: 4 Servings
3 tb Olive oil
4 Cloves garlic; mince
10 oz Frozen chopped spinach;-thaw, drain, or
10 oz Pk fresh spinach; bite-size-pieces
13 3/4 oz Can chicken broth
3 tb Gulden's Spicy Brown Mustard
1 ts Dried oregano
1 ts Dried basil
1/3 c Pine nuts; toast
1/2 lb Linguine; cook
In a large skillet, in hot oil, cook garlic until
lightly browned, about 3 minutes. Add spinach; cook,
stirring to separate spinach. Stir in chicken broth,
Gulden's and herbs; heat until mixture is bubbling.
Toss spinach sauce and pine nuts with pasta until
pasta is evenly coated. Serve immediately. Source:
Gulden's Mustard.
