Recipe Archives->Pasta->Spinach Linguine

Linguine and spinach 

8-ounce package linguine
1 c sliced carrots
1 c sliced celery
1 c chopped onion
2 T butter
3 c chicken stock
1 clove garlic, crushed
1 10-ounce package frozen chopped spinach, thawed and drained

Break the linguine into 1" pieces. Saute carrot, onion and celery
in butter until crisp-tender; add linguine and cook until pasta
begins to brown. Add chicken stock and garlic.  Bring to a boil,
cover, reduce heat and simmer for 15 minutes or until  the liquid
is absorbed.  Place spinach in top of pasta and cover and simmer
5 minutes more.

Serve immediately with grated parmeggiano cheese, wine and crusty
bread!

Printable version: spinach-linguine.txt.