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