Ingredients

• 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

Instructions

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!