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Low Fat Spinach and Sun-Dried Tomato Pasta Sauce


1/4 cup sun-dried tomatoes
12 ounces pasta, your choice
1 onion, chopped
4 cloves garlic, minced
1 to 2 teaspoons olive oil
1 pound fresh mushrooms, sliced
2 tablespoons tamari
Ground black pepper to taste
1 14 oz. can artichoke hearts, drained and chopped
1/4 cup Kalamata olive, chopped
1/4 cup pine nuts
1 bunch fresh spinach, stems removed
3 ounces feta cheese, crumbled

Soak sun-dried tomatoes in hot water 30 min.; drain. Slice into thin strips. Cook pasta according to package directions. Sauté onions and garlic in oil over medium-low heat 2 to 3 min. Add mushrooms, tamari and black pepper; sauté' another 3 min. until vegetables are tender. Add tomatoes, artichoke hearts, olives and pine nuts; toss. Add spinach; toss and heat through. Toss with pasta; garnish with feta cheese.

Makes 8 servings.

Calories.....243....Fat....8 g....Carbs....33 g....Sodium....513 mg....Fiber....1 g.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.