Cook linguine according to package directions. Meanwhile, in a small bowl, combine cornstarch and milk until smooth; set aside.
In a large nonstick skillet, saute onion and garlic in oil until onion is translucent.
Stir in the shrimp, scallops and chicken broth. Cook, uncovered, for 3-5 minutes or until shrimp turn pink.
Pour milk mixture into skillet. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened.
Stir in 1/4 cup Parmesan cheese, parsley, basil, salt and pepper, and sun dried tomatoes and simmer for 2 minutes.
Lastly add baby spinach and mix until leaves wilt. Drain linguine; top with seafood mixture. Sprinkle with remaining Parmesan cheese.