Spinach and sun-dried tomato pasta sauce

4 servings

Ingredients

Quantity Ingredient
¼ cup Sun-dried tomatoes
12 ounces Pasta of your choice
1 small Onion, chopped
5 Cloves garlic, minced
2 teaspoons Olive oil
8 ounces Fresh mushrooms, sliced
2 tablespoons Tamari or soy sauce
Ground blk pepper to taste
16 ounces Can artichoke hearts
Drained & chopped
¼ cup Kalamata olives, chopped
¼ cup Pine nuts
1 Bunch fresh spinach,
Washed & stems removed
3 ounces 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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