Linguine with Baby Spinach and Almonds

Serves 2


1/4 pound linguine cooked al dente

1 cup baby spinach leaves - whole

1/2 teaspoon dried basil - crushed

1/2 clove galic - minced

1 tablespoon olive oil

1 tablespoon sliced almonds



Toss together until heated through and spinach is slightly wilted. Salt to taste.

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