6 oz uncooked linguine

1/2 tsp cornstarch

1 1/4 c low-salt chicken broth

1 c sundried tomatoes, packed w/out oil -- chopped

cooking spray 1 tbsp olive oil

3/4 c onion -- chopped

2 cloves garlic -- minced

6 c spinach -- coarsely chopped

1/2 tsp salt

1/4 tsp crushed red pepper

1/4 c preshredded Parmesan cheese

2 tbsp pine nuts -- toasted

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.