Linguine with Spinach, Grilled Peppers and Goat Cheese

• 330 g linguine, uncooked
• 1 Tbsp. extra virgin olive oil
• 1 small onion, finely chopped
• 1/4 lb. (115 g) baby spinach leaves
• 1 jar (410 mL) Classico Alfredo di Capri Alfredo & Sun-Dried Tomato Pasta Sauce
• 1/2 each grilled red and yellow pepper, chopped
• 60 g goat cheese, crumbled
• 1 Tbsp. chopped fresh chives

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large nonstick skillet on medium heat.
3. Add onions; cook 3 to 5 min.
4. or until softened, stirring frequently.
5. Stir in spinach; cook 2 min.
6. or just until wilted, stirring frequently.
7. Add pasta sauce and peppers; simmer on medium-low heat 3 to 5 min.
8. or until heated through, stirring occasionally.
9. Drain pasta; place in large bowl.
10. Add pasta sauce mixture; mix lightly.
11. Top with cheese and chives.

linguine, extra virgin olive oil, onion, baby spinach leaves, pasta sauce, grilled red, goat cheese, fresh chives

Taken from www.kraftrecipes.com/recipes/linguine-spinach-grilled-peppers-goat-cheese-190480.aspx (may not work)