Pasta With Spinach, Sun-dried Tomatoes & Artichoke Hearts

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup sun-dried tomato (not the oil-packed variety)
• 12 ounces pasta, of your choice
• 1 small onion, chopped
• 5 cloves garlic, minced
• 2 teaspoons olive oil
• 8 ounces fresh mushrooms, thinly sliced
• 2 tablespoons soy sauce
• fresh ground black pepper, to taste
• 1 (16 ounce) can artichoke hearts, drained and chopped
• 1/4 cup kalamata olive, chopped
• 1/4 cup pine nuts
• 10 ounces frozen spinach
• 3 ounces feta cheese, crumbled

Recipe

• 1 soak the sun-dried tomatoes in hot water for 30 minutes.
• 2 drain, and slice into thin strips.
• 3 at the same time, take the spinach from the freezer and allow to semi-defrost in a colander.
• 4 cook pasta according to package directions.
• 5 saute onion and garlic in oil in a non-stick skillet over medium-low heat 2 to 3 minutes.
• 6 add mushrooms, soy sauce, and pepper and saute for another 3 minutes until vegetables are tender.
• 7 add tomatoes, artichoke hearts, olives and pine nuts.
• 8 mix well.
• 9 add spinach, mixing well until everything is combined and heating through.
• 10 add vegetable mixture to drained pasta.
• 11 add feta, and mix well.
• 12 serve!