Linguine Montecatini

Pasta is one of my favorite staples, and this recipe has a great fresh taste. Pair this dish with your favorite grilled chicken recipe for a simple low-fat meal. The drying of the tomatoes helps to intensify the flavor by removing some of the water. Kick up the heat a little and add some crushed red-pepper flakes. From Prevention's Eat Up, Slim Down

• Ready In: 45 mins
• Serves: 4

Ingredients

• 8  plum tomatoes, cut in half
• 2  teaspoons olive oil
• 8  garlic cloves, peeled and thinly sliced
• 1⁄4 lb fresh spinach
• 8  ounces linguine

Directions

1. Preheat the oven to 200 degrees.
2. Place tomatoes cut side up, on a rack in a large baking dish and bake 20 minutes, or until slightly dry. Coarsely chop the tomatoes.
3. Warm oil in a large nonstick skillet over medium heat. Add garlic, spinach, and tomatoes and cook until spinach is wilted.
4. Cook linguine according to package directions. Drain, add to the skillet and toss well.