Ingredients
- 5 garlic (cloves)
- 1 onion
- 1 bunch spinach (fresh)
- 325 gr artichoke hearts
- 150 gr pasta of your choice
- 85 gr feta cheese
- 80 gr mushrooms (fresh)
- 40 gr sun tomatoes (dried)
- 36 gr pine nuts
- 34 gr kalamata olives
- 10 ml 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
