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    You are in: Home / Recipes / Pasta With Spinach, Sun-dried Tomatoes & Artichoke Hearts Recipe
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    Pasta With Spinach, Sun-dried Tomatoes & Artichoke Hearts

    1/2 Photos of Pasta With Spinach, Sun-dried Tomatoes & Artichoke Hearts

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    FlemishMinx's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak the sun-dried tomatoes in hot water for 30 minutes.
    2. 2
      Drain, and slice into thin strips.
    3. 3
      At the same time, take the spinach from the freezer and allow to semi-defrost in a colander.
    4. 4
      Cook pasta according to package directions.
    5. 5
      Saute onion and garlic in oil in a non-stick skillet over medium-low heat 2 to 3 minutes.
    6. 6
      Add mushrooms, soy sauce, and pepper and saute for another 3 minutes until vegetables are tender.
    7. 7
      Add tomatoes, artichoke hearts, olives and pine nuts.
    8. 8
      Mix well.
    9. 9
      Add spinach, mixing well until everything is combined and heating through.
    10. 10
      Add vegetable mixture to drained pasta.
    11. 11
      Add feta, and mix well.
    12. 12
      Serve!

    Ratings & Reviews:

    • on October 17, 2010

      45

      This was really good. I used a 7 cheese tortellini and added some capers. I loved all the stuff in it, thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 03, 2010

      I don't feel qualified to rate this since I pretty much used it as a jumping-off point for a quick-fix dinner, but it turned out delicious! I used leftovers from recipe ID# 21882 (pesto chicken, which I thought was just okay). Sauteed the garlic and onion, added the soy sauce, sundried tomato pesto, artichoke hearts, pinenuts, and the cubed-up leftover chicken (that had pesto, mozzerella, and sauteed mushrooms). Omitted the spinach, feta, and olives entirely. Mixed in penne pasta. DH and I LOVED the result! Will try the recipe as written next time to see how it turns out. I think the soy sauce added a great depth of flavor. Thanks for the inspiration!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 26, 2010

      55

      Wow, what flavour in this. We loved it. I did forget to add the spinach and was out of pine nuts. It is easy to make as well. Not being a huge pasta lover, I would reduce the amount of pasta next time, but that is only personal preference. Thanks for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    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
    24%
    Total Fat 16.1 g
    24%
    Saturated Fat 4.7 g
    23%
    Cholesterol 20.0 mg
    6%
    Sodium 1340.0 mg
    55%
    Total Carbohydrate 89.8 g
    29%
    Dietary Fiber 13.2 g
    53%
    Sugars 7.7 g
    30%
    Protein 26.2 g
    52%

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