Linguine With Spinach - cooking recipe

Ingredients

1 (8 oz.) pkg. linguine
1 c. sliced carrot
1 c. sliced celery
1 c. chopped onion
2 Tbsp. butter or margarine, melted
2 c. water
1 chicken-flavored bouillon cube
1 onion-flavored bouillon cube
1 tsp. garlic powder
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained

Preparation

Break linguine into 1-inch lengths; set aside.
Saute carrot, celery and onion in butter in a Dutch oven until crisp-tender; add linguine and cook, stirring constantly, until pasta begins to brown.
Add water, bouillon cubes and garlic.
Bring to a boil; cover, reduce heat and simmer 15 minutes or until water is absorbed.
Place spinach on top of pasta; cover and simmer 5 minutes.
Toss mixture.
Serve immediately.
Yields 4 to 6 servings.