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Print this Recipe    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!

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