We found an 8 ounce package of fresh linguine in the store today – so I was inspired to make a fresh fresh pasta dish for dinner.

Cook the pasta in boiling water – only needs about 5 minutes when you are using fresh pasta. Drain and set aside.

Saute 2 cloves of garlic in a tablespoon of extra virgin olive oil until nutty brown and then add 3 chopped fresh tomatoes (remove seeds and core, dice medium). Saute tomatoes and garlic until soft, about 4 minutes.

Add a good squeeze of store-bought Italian herb pesto and 1/2 cup fat-free low-sodium beef broth. Bring to a boil and simmer briefly. Then add the pasta.

Meanwhile, in another pan, saute 2 cloves of garlic with 1 tablespoon olive oil until nutty, about 1 minute. Add a bag of baby spinach and saute 1 minute or just until the spinach wilts.

Plate the pasta with the spinach bordering.

Top with fresh grated Parmesan cheese and enjoy!!

We served this dish with mint tea and a Mediterranean style salad – recipe and photos below.

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