| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Sauce, Veggie, Pasta, Main dish |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sun-dried tomatoes |
| 12 |
oz |
Pasta of your choice |
| 1 |
sm |
Onion, chopped |
| 5 |
|
Cloves garlic, minced |
| 2 |
ts |
Olive oil |
| 8 |
oz |
Fresh mushrooms, sliced |
| 2 |
tb |
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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