Heavenly Pasta

There's a pasta dish at Jason's Deli that I just love. I was craving it the other night and decided to try to recreate it at home. It turned out great!


Veggie Pasta
1 TBS olive oil
1/2 red onion, halved and sliced thin
4 cloves garlic, minced
2 portabello mushrooms, halved and sliced 1/2" thick
1/2 cup dry white wine
6 sun dried tomatoes (not packed in oil), cut into slivers
14 oz can artichoke hearts (packed in water), quartered
8 oz bow tie pasta, cooked and drained
2 cups spinach

Heat olive oil in pan and saute onion and garlic until just tender. Add mushrooms, sun dried tomatoes and wine and cook until wine is reduced to half. Add the artichoke hearts and cook until they are warm throughout. Add the pasta and the spinach and toss until the spinach is wilted. Remove from heat and serve with shredded asiago cheese.