Ingredients
- 5 garlic (cloves)
- 1 onion
- 1 bunch spinach (fresh)
- 16 oz artichoke hearts
- 12 oz pasta of your choice
- 3 oz feta cheese
- 8 oz mushrooms (fresh)
- 1/4 c sun tomatoes (dried)
- 1/4 c pine nuts
- 1/4 c kalamata olives
- 2 ts olive oil
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