Cook and drain pasta.
Heat 2 Tbsp of olive oil in a skillet. Chop 2/3 of tomatoes into medium size chunks, approximately 3/4 inch square. Slice mushrooms. Add chopped tomatoes, mushrooms, and garlic to the heated olive oil and slowly sautee on medium-low heat. Do not drain.
Toast pine nuts over medium heat in a dry pan.
Chop remaining tomatoes into similarly sized chunks.
Toss 2 Tbsp olive oil with drained pasta in a large bowl. Add the contents of the sautee pan, chopped basil and spinach, pine nuts, and feta cheese crumbles. Toss and serve.
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|Serving Size: 1 Serving (290g)|
|Recipe Makes: 6|
|Calories from Fat: 187 (43%)|
|Amt Per Serving||% DV|
|Total Fat 20.8g||28 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 62.9mg||19 %|
|Sodium 141.5mg||5 %|
|Potassium 688.3mg||18 %|
|Total Carbohydrate 50.1g||15 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 47.3g|
|Protein 13.4g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 430
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