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. Per serving: 508 cal; 22g prot; 14 g fat
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|Serving Size: 1 Serving (418g)|
|Recipe Makes: 4|
|Calories from Fat: 130 (27%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 80.2mg||25 %|
|Sodium 972mg||34 %|
|Potassium 1544.2mg||41 %|
|Total Carbohydrate 72.1g||21 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 62.2g|
|Protein 23.1g||33 %|
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Calories per serving: 488
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