Instructions: 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.

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