Linguine and Scollops with Spinach

1/2 lb. Linguine
1/2 cup Chicken Stock or white wine (There is a low fat vegetable bouillon that I find works great)
1/2 lb. Scallops
1/3 cup light cream cheese
1 tsp. dried basil
1 tsp. grated lemon rind
2 cups shredded spinach (I just use the whole bag)
2 tbsp. freshly grated Parm cheese

1. In a large pot of boiling water, cook the linguine until it's tender but firm; drain it and put it back into the pot.
2. Meanwhile, in a small saucepan, bring the stock to a simmer and add the scallops. Cover and simmer for about 4-6 minutes. When the scallops are cooked, remove them with a slotted spoon, and put them in the oven to keep warm.
3. Put the cream cheese and lemon rind into the remaining hot liquid and stir it until it's smooth. Pour over the pasta and toss.
4. Add spinach, basil and scallops and toss some more. Season with salt and pepper to taste and sprinkle with the Parmesan cheese.

If you want this meal to stay low fat then go easy on the Parmesan. When I first made this meal I thought the spinach would never behave but if you keep tossing it will eventually come under control and shrink down to size.

This recipe came from the cook book 'Light Kitchen' by Anne Lindsay