1/4 cup sun-dried tomatoes
12 ounces pasta, your choice
1 onion, chopped
4 cloves garlic, minced
1 to 2 teaspoons olive oil
1 pound fresh mushrooms, sliced
2 tablespoons tamari
Ground black pepper to taste
1 14 ounce can artichoke hearts, drained and chopped
1/4 cup Kalamata olive, chopped
1/4 cup pine nuts
1 bunch fresh spinach, stems removed
3 ounces feta cheese, crumbled
Soak sun-dried tomatoes in hot water 30 min.; drain. Slice into thin strips. Cook pasta according to package directions. Sauté onions and garlic in oil over medium-low heat 2 to 3 min. Add mushrooms, tamari and black pepper; sauté’ another 3 min. until vegetables are tender. Add tomatoes, artichoke hearts, olives and pine nuts; toss. Add spinach; toss and heat through. Toss with pasta; garnish with feta cheese.
Makes 8 servings.
Calories…..243….Fat….8 g….Carbs….33 g….Sodium….513 mg….Fiber….1 g.