Directions: In a large saute pan heat the olive oil. Add the red onion and scallions. saute briefly until tender. Place the mushrooms and artichokes into the pan and cook for 2-3 minutes. Add the tomatoes, peas, and black olives and continue to cook for 5 minutes to incorporate flavors. Finally add the white wine, parsley, basil, salt and pepper. Stir to combine. To serve, toss with the cooked pasta and top with crumbled feta cheese.
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|Serving Size: 1 Serving (1592g)|
|Recipe Makes: 1|
|Calories from Fat: 397 (28%)|
|Amt Per Serving||% DV|
|Total Fat 44.1g||59 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 19.5g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 214.6mg||66 %|
|Sodium 1813.9mg||63 %|
|Potassium 2790.5mg||73 %|
|Total Carbohydrate 198.1g||58 %|
|Dietary Fiber 18.3g||73 %|
|Sugars, other 179.8g|
|Protein 64.3g||92 %|
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Calories per serving: 1408
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