8 oz whole wheat linguine or spaghetti
1 lb shrimp, cooked
1 TB extra virgin olive oil
1 bag fresh spinach, chopped
1 pint cherry tomatoes, halved
2 TB garlic, minced
1/2 tsp salt
1/4 tsp crushed red pepper
1/2 cup white wine or vinnegar
1/4 c low sodium chicken broth
1 tsp cornstarch
1 TB lemon juice
Directions:
– cook pasta until just tender about 8 min
– heat oil, add garlic, tomatoes and spinach, cook until wilted
– combine broth, wine and cornstarch, simmer until thickened
– add pasta, sauce, shrimp, lemon juice, salt and pepper to spinach mixture and cook until heated through about 2 to 3 minutes.