Greek Linguine
4 servings

10 oz Frozen Chopped Spinach
8 oz Rinsed, Drained, Canned Chickpeas
1/4 c Golden Raisins
4 c Cooked Linguine (Hot)
1 tb Olive Oil PLUS 1 tsp Olive Oil
1/2 tsp Salt (Optional)
1/8 tsp Crushed Red Pepper

In a 2-quart saucepan, cook the spinach according to the package directions. Add the chick-peas and raisins and cook, stirring occasionally, until thoroughly heated, 3 to 4 minutes. Transfer the spinach mixture to a large mixing bowl; add the linguine, oil, salt, and pepper and toss to coat.