Instructions: Drain sun-dried tomatoes, reserving 1 tablespoon olive oil. Coarsely chop 1/4 cup tomatoes. Reserve remaining olive oil and sun-dried tomatoes for other uses. Coat a large nonstick skillet with cooking spray. Add reserved 1 tablespoon olive oil (I usually add less). Place skillet over medium high heat until hot. Add onion and garlic; saute 4 minutes or until tender. Add wine and red pepper; reduce heat to low and cook uncovered 10 minutes. Stir in chopped sun dried tomatoes, cook 1 minute or until thoroughly heated

Cook Pasta and drain. Combine pasta, sun dried tomato mixture, chopped tomato, spinach and basil. toss gently. Add feta cheese; toss just until combined. Serve immediately.

Notes: I usually cook the spinach and basil for 3-4 minutes before adding cheese.

To lower fat more, leave out the cheese.

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