Pasta With Spinach, Sun-Dried Tomatoes & Artichoke

Name: Pasta With Spinach, Sun-Dried Tomatoes & Artichoke Hearts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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!

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Pasta With Spinach, Sun-Dried Tomatoes & Artichoke Hearts falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta With Spinach, Sun-Dried Tomatoes & Artichoke Hearts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions