1/2 Photos of Pasta With Spinach, Sun-dried Tomatoes & Artichoke Hearts
This pasta dish has enough goodies in it to make an entire meal. Despite having soy sauce as an ingredient, it does not taste Asian. I like to use a pasta such as medium shells that will hold onto the vegetables, not a spaghetti-type. Preparation time does not include 30 minutes for soaking sun-dried tomatoes.
My Private Note
Units: US | Metric
- 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
- 1Soak the sun-dried tomatoes in hot water for 30 minutes.
- 2Drain, and slice into thin strips.
- 3At the same time, take the spinach from the freezer and allow to semi-defrost in a colander.
- 4Cook pasta according to package directions.
- 5Saute onion and garlic in oil in a non-stick skillet over medium-low heat 2 to 3 minutes.
- 6Add mushrooms, soy sauce, and pepper and saute for another 3 minutes until vegetables are tender.
- 7Add tomatoes, artichoke hearts, olives and pine nuts.
- 8Mix well.
- 9Add spinach, mixing well until everything is combined and heating through.
- 10Add vegetable mixture to drained pasta.
- 11Add feta, and mix well.
Browse Our Top One-Dish Meal Recipes
You Might Also Like...View All One-Dish Meal Recipes
Nutritional Facts for Pasta With Spinach, Sun-dried Tomatoes & Artichoke Hearts
Serving Size: 1 (412 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 584.2
- Calories from Fat 145
- Total Fat 16.1 g
- Saturated Fat 4.7 g
- Cholesterol 20.0 mg
- Sodium 1340.0 mg
- Total Carbohydrate 89.8 g
- Dietary Fiber 13.2 g
- Sugars 7.7 g
- Protein 26.2 g