Fettuccine with Spinach and Sun-dried Tomatoes

1 clove garlic
1 10 oz. bag spinach
2 oz. drained, oil-packed sun-dried tomatoes (1/2 cup)
1 12 oz. package fettuccine
1/3 c pine nuts
1/3 c olive oil
1/2 t salt
1/2 c coarsely grated parmesan cheese,

Thinly slice garlic. Coarsely slice spinach leaves. Cut sun-dried tomatoes into bite-sized strips.

Prepare fettuccine as label directs. Meanwhile, in 12-inch skilet over medium heat, toast pine nuts. Remove pine nuts; set aside.

In same skillet over medium heat, in hot oil, cook garlic until browned; remove garlic. Stir in spinach, sun-dried tomatoes, and salt; over medium high heat, cook until spinach wilts, stirring.

Drain fettuccine; toss with spinach mixture and 1/4 c parmesan cheese; then spinkle with pine nuts and remaining parmesan cheese. Makes 8 accompaniment servings. About 315 calories per serving.