Pasta With Spinach, Sun-dried Tomatoes & Artichoke Hearts

Total Time
Prep 15 mins
Cook 15 mins

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.

Ingredients Nutrition


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

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

KLBoyle October 17, 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!

cautious_cook August 03, 2010

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.

Cilantro in Canada February 26, 2010