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Fill A Large Pot With Lightly Salted Water And Bring To A Rolling Boil Over High Heat. Once The Water Is Boiling, Stir In The Linguine, And Return To A Boil. Cook The Pasta Uncovered, Stirring Occasionally, Until The Pasta Has Cooked Through, But Is Still Firm To The Bite, About 11 Minutes. Drain Well In A Colander Set In The Sink. Meanwhile, Heat The Olive Oil In A Large Saucepan Over Medium Heat. Stir In The Garlic, And Cook Until Softened, About 3 Minutes. Stir In The Fire-Roasted Tomatoes And Bring To A Simmer. Cook 1 Minute Before Adding The Creamed Spinach. Cook And Stir 5 Minutes; Season To Taste With Salt And Pepper. Stir The Drained Linguine Into The Tomato Sauce Before Serving.
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