Recipe by FlemishMinx
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.
- 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
Directions See How It's Made
- Soak the sun-dried tomatoes in hot water for 30 minutes.
- Drain, and slice into thin strips.
- At the same time, take the spinach from the freezer and allow to semi-defrost in a colander.
- Cook pasta according to package directions.
- Saute onion and garlic in oil in a non-stick skillet over medium-low heat 2 to 3 minutes.
- Add mushrooms, soy sauce, and pepper and saute for another 3 minutes until vegetables are tender.
- Add tomatoes, artichoke hearts, olives and pine nuts.
- Mix well.
- Add spinach, mixing well until everything is combined and heating through.
- Add vegetable mixture to drained pasta.
- Add feta, and mix well.