Spinach And Sun-dried Tomato Pasta Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Main dish, Pasta, Sauce, Veggie | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Sun-dried tomatoes |
| 12 | oz | Pasta of your choice |
| 1 | Onion, chopped | |
| 5 | Cloves garlic, minced | |
| 2 | t | Olive oil |
| 8 | oz | Fresh mushrooms, sliced |
| 2 | T | Tamari or soy sauce |
| Ground blk pepper to taste | ||
| 16 | oz | Can artichoke hearts |
| Drained & chopped | ||
| 1/4 | c | Kalamata olives, chopped |
| 1/4 | c | Pine nuts |
| 1 | Bunch fresh spinach | |
| Washed & stems removed | ||
| 3 | oz | Feta cheese, crumbled |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 259
Calories From Fat: 126
Total Fat: 14.6g
Cholesterol: 18.9mg
Sodium: 1167mg
Potassium: 986.7mg
Carbohydrates: 24.7g
Fiber: 9.9g
Sugar: 4.8g
Protein: 13.9g