Spinach & sun dried tomato pasta sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Sun-dried tomatoes |
| 12.00 | ounce | Pasta of your choice |
| 1.00 | small | Onion, chopped |
| 5.00 | Cloves garlic, minced | |
| 2.00 | teaspoon | Olive oil |
| 8.00 | ounce | Fresh mushrooms, sliced |
| 2.00 | tablespoon | Tamari or soy sauce |
| Ground blk pepper to taste | ||
| 16.00 | ounce | Can artichoke hearts |
| Drained & chopped | ||
| ¼ | cup | Kalamata olives, chopped |
| ¼ | cup | Pine nuts |
| 1.00 | Bunch fresh spinach, | |
| Washed & stems removed | ||
| 3.00 | ounce | Feta cheese, crumbled |
Directions
Soak sun-dried tomatoes in hot water for 30 minutes; drain. Slice into thin strips. Cook pasta according to package directions. Saute' onions and garlic in oil over medium-low heat 2 to 3 minutes. Add mushrooms, tamari and black pepper; saute' another 3 minutes 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. Per serving: 508 cal; 22g prot; 14 g fat
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