Bow Tie Pasta With Mushrooms, Tomatoes And Artichokes

We are burdened with this corruptible body; but knowing that the cause of this burdensomeness is not the nature and substance of the body, but its corruption, we do not desire to be deprived of the body, but to be clothed with its immortality… If Adam had not sinned, he would not have been divested of his body, but would have been clothed upon (superinvested) with immortality and incorruption, that his mortal (body) might have been absorbed by life; that is, that he might have passed from his natural body to the spiritual body.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Dairy		Home3	1	Servings

INGREDIENTS

1/4	c	Diced red onion
1/4	c	Chopped scallions
1/4	c	Olive oil
1	c	Sliced white mushrooms
1	c	Sliced shitake mushrooms
1		6 oz. jar artichoke hearts –
		drained
1 1/2	c	Diced tomatoes
1	c	Fresh or frozen peas
1/2	c	Sliced black olives
1/4	c	White wine
1/2	c	Chopped parsley
1/4	c	Chopped basil
		Salt and pepper
1	lb	Cooked bow tie pasta
1/2	c	Feta cheese

INSTRUCTIONS

Directions: In a large saut pan heat the olive oil. Add the red onion
and scallions. Saut briefly until tender. Place the mushrooms and
artichokes into the pan and cook for 2-3 minutes. Add the tomatoes,
peas, and black olives and continue to cook for 5 minutes to
incorporate flavors. Finally add the white wine, parsley, basil, salt
and pepper. Stir to combine. To serve, toss with the cooked pasta and
top with crumbled feta cheese.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3045 Calories From Fat: 809 Total Fat: 91.9g Cholesterol: 66.8mg Sodium: 3309.2mg Potassium: 4604.9mg Carbohydrates: 455.2g Fiber: 62.3g Sugar: 21.2g Protein: 108.6g