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
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