Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Spinach and Sun-Dried Tomato Pasta Sauce
- add review
- #27909
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/4 cup sun-dried tomatoes
12 ounces pasta, your choice
1 onion, chopped
4 cloves garlic, minced
2 teaspoons olive oil
1 pound fresh mushrooms, sliced
2 tablespoons tamari
ground black pepper, to taste
1 can (14 ounce size) 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
directions
Soak sun-dried tomatoes in hot water for 30 minutes. Drain. Slice into thin strips.
Cook pasta according to package directions.
Saute onions and garlic in oil over medium-low heat 2 to 3 minutes. Add mushrooms, tamari and black pepper. Saute another 3 minutes 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.
added by
dancersrecipes
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
see more low fat recipes
reviews & comments