Ingredients:

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 & chopped 1/4 cup Kalamata olive, chopped 1/4 cup pine nuts 1 bunch fresh spinach, stems removed 3 ounces feta cheese, crumbled  

Preparation:

Soak sun-dried tomatoes in hot water 30 min.; drain. Slice into thin strips. Cook pasta according to package directions. Saute onions and garlic in oil over medium-low heat 2 to 3 min. Add mushrooms, tamari and black pepper; saute' 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.  

Notes: