Ingredients
-
1/4
-
12
-
1
-
5
-
2
-
8
-
2
-
-
1
-
1/4
-
-
-
-
-
Directions
Pasta With Spinach, Sun-dried Tomatoes & Artichoke Hearts, 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., This was really good. used a 7 cheese tortellini and added some capers. I loved all the stuff in it, thanks for posting!, I don’t feel qualified to rate this since I pretty much used it as a jumping-off point for a quick-fix dinner, but it turned out delicious! used leftovers from recipe ID# 21882 pesto chicken, which I thought was just okay. Sauteed the garlic and onion, added the soy sauce, sundried tomato pesto, artichoke hearts, pinenuts, and the cubed-up leftover chicken that had pesto, mozzerella, and sauteed mushrooms. Omitted the spinach, feta, and olives entirely. Mixed in penne pasta. DH and I LOVED the result! Will try the recipe as written next time to see how it turns out. I think the soy sauce added a great depth of flavor. Thanks for the inspiration!
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Steps
|
1
Done
|
Soak the Sun-Dried Tomatoes in Hot Water For 30 Minutes. |
|
2
Done
|
Drain, and Slice Into Thin Strips. |
|
3
Done
|
at the Same Time, Take the Spinach from the Freezer and Allow to Semi-Defrost in a Colander. |
|
4
Done
|
Cook Pasta According to Package Directions. |
|
5
Done
|
Saute Onion and Garlic in Oil in a Non-Stick Skillet Over Medium-Low Heat 2 to 3 Minutes. |
|
6
Done
|
Add Mushrooms, Soy Sauce, and Pepper and Saute For Another 3 Minutes Until Vegetables Are Tender. |
|
7
Done
|
Add Tomatoes, Artichoke Hearts, Olives and Pine Nuts. |
|
8
Done
|
Mix Well. |
|
9
Done
|
Add Spinach, Mixing Well Until Everything Is Combined and Heating Through. |
|
10
Done
|
Add Vegetable Mixture to Drained Pasta. |
