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Ingredients
- 1/4 c. Sun-dry tomatoes
- 12 ounce Pasta of your choice
- 1 sm Onion, minced
- 5 x Cloves garlic, chopped
- 2 tsp Extra virgin olive oil
- 8 ounce Fresh mushrooms, sliced
- 2 Tbsp. Tamari or possibly soy sauce
- Â Â Grnd blk pepper to taste
- 16 ounce Can artichoke hearts
- Â Â Liquid removed & minced
- 1/4 c. Kalamata olives, minced
- 1/4 c. Pine nuts
- 1 bn fresh spinach,
- Â Â Washed & stems removed
- 3 ounce Feta cheese, crumbled
Directions
- Soak sun-dry tomatoes in warm water for 30 min; drain. Slice into thin strips. Cook pasta according to package directions. Saute/fry' onions and garlic in oil over medium-low heat 2 to 3 min. Add in mushrooms, tamari and black pepper; saute/fry' another 3 min till vegetables are tender. Add in tomatoes, artichoke hearts, olives and pine nuts; toss. Add in spinach; toss and heat through. Toss with pasta; garnish with feta cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 4 servings | |
| Calories 185 | |
| Calories from Fat 109 | 59% |
| Total Fat 12.62g | 16% |
| Saturated Fat 4.01g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 893mg | 37% |
| Potassium 772mg | 22% |
| Total Carbs 12.73g | 3% |
| Dietary Fiber 4.2g | 14% |
| Sugars 4.49g | 3% |
| Protein 9.14g | 15% |
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