Ingredients: 1 onion, thinly sliced 3 cloves garlic, minced 1 tablespoon olive oil 6 cups coarsely chopped spinach 1/2 cup fat-free chicken broth 3/4 pound medium shrimp, peeled and deveined, with tails left on 1 cup sliced roasted peppers 1/2 teaspoon freshly ground black pepper 6 oz. spaghetti cooked

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Toss onions and garlic with oil, then cook in a covered pot over medium heat, stirring, until onions are tender, about 10 minutes. Add spinach and broth. Bring to a boil. Cook, tossing often, until spinach is tender, 1 to 2 minutes. Add shrimp, roasted peppers and black pepper. Cook, tossing often, until shrimp are pink and cooked through, 3 to 4 minutes. Toss sauce with hot spaghetti and serve.