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Baby Spinach with Linguine
- Cook 1 package of multi-grain or whole wheat linguine according to package directions.
- While pasta is cooking sauté 1 diced medium onion in 1 T. olive oil until tender. Stir in 1½ cups low-sodium chicken stock and ¼ cup fresh chopped sage leaves. Simmer for 2 minutes.
Add 1 small package fresh baby spinach leaves and cook until spinach wilts. Add freshly ground black pepper to taste.
- Drain linguine and toss with spinach sauce. Serve with sprinkled Parmesan cheese.