Florentine Pasta Salad

1. Place sun dried tomatoes in glass bowl with 1/3 cup water, and microwave uncovered on HIGH for 2 minutes.

2. Set aside until they have absorbed the water and cooled (20 minutes).

3. Cooke pasta according to package directions for al dente pasta (8-10 minutes); drain.

4. Rinse with cold water, and drain again.

5. In a skillet or wok, over high heat, sauté mushrooms.

6. Blend garlic, onions, cooled tomatoes, and pesto sauce.

7. In a large mixing bowl, combine pesto mixture and lemon juice.

8. Add pasta; toss to coat.

9. Add spinach and mushrooms; mix well.

10. Sprinkle with nuts; serve immediately.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	11.8673 g
Protein	13.6936 g
Carbohydrates	4.1935 g
Energy	171.3571 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0391 g
Water	146.8405 g
Aspartic acid	0.229 g
Calcium, Ca	80.6817 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0682 g
Lutein + zeaxanthin	4.2063 g
Fiber, total dietary	0.8402 g
Fatty acids, total saturated 22:0	0.0115 g
Carotene, beta	3.1213 g
Niacin	1.3891 mg
Vitamin A, RAE	17.1688 g
Arginine	0.4176 g
Riboflavin	0.1283 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0203 g
Fatty acids, total saturated 20:1	0.1352 g
Glutamic acid	0.5196 g
Sodium, Na	41.0033 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0114 g
Total lipid (fat)	11.8673 g
Manganese, Mn	1.5 mg
Fructose	0.3086 g
Proline	0.1148 g
Fatty acids, total saturated 16:0	0.5982 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.7468 g
Choline, total	47.6372 mg
Sugars, total	1.4141 g
Serine	0.143 g
Fatty acids, total saturated 10:0	0.003 g
Fatty acids, total saturated 18:0	0.2554 g
Fatty acids, total saturated 20:4 undifferentiated	0.0295 g
Vitamin B-6	0.1029 mg
Selenium, Se	9.7033 g
Ash	1.2394 g
Fatty acids, total saturated 18:1 undifferentiated	3.0719 g
Pantothenic acid	0.0851 mg
Phenylalanine	0.0909 g
Beta-sitosterol	22.275 mg
Copper, Cu	0.3769 mg
Betaine	0.0775 mg
Thiamin	0.1377 mg
Retinol	17 g
Methionine	0.0439 g
Iron, Fe	1.7597 mg
Carbohydrate, by difference	4.1935 g
Phosphorus, P	203.1512 mg
Folate, total	19.1875 g
Tocopherol, gamma	1.8816 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.013 g
Alanine	0.1175 g
Cholesterol	28.3333 mg
Valine	0.118 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0596 g
Fatty acids, total saturated 18:2 undifferentiated	5.6159 g
Glycine	0.1191 g
Glucose (dextrose)	0.3598 g
Fatty acids, total saturated 14:0	0.0018 g
Zinc, Zn	1.6797 mg
Isoleucine	0.0929 g
Fatty acids, total saturated 12:0	0.0002 g
Fatty acids, total polyunsaturated	5.8507 g
Fatty acids, total saturated 14:1	0.0003 g
Tocotrienol, gamma	0.1164 mg
Leucine	0.1697 g
Tocotrienol, alpha	0.004 mg
Vitamin A, IU	62.6755 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0068 g
Folate, DFE	19.1875 g
Tryptophan	0.0195 g
Vitamin C, total ascorbic acid	6.7768 mg
Phytosterols	1.5 mg
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 20:0	0.0386 g
Campesterol	3.375 mg
Starch	0.2413 g
Tyrosine	0.0873 g
Vitamin B-12	0.5667 g
Vitamin K (phylloquinone)	9.1923 g
Fatty acids, total saturated	0.909 g
Histidine	0.0589 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0088 g
Fatty acids, total monounsaturated	3.2185 g
Threonine	0.0645 g
Folate, food	19.1875 g
Cryptoxanthin, beta	0.61 g
Vitamin E (alpha-tocopherol)	1.8826 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0187 g
Magnesium, Mg	57.1845 mg
Lysine	0.095 g
Potassium, K	261.3846 mg
Cystine	0.0492 g
Fluoride, F	0.11 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Spinach	1 cup	0	0	0
Pesto sauce	0 package	0	0	0
Mushroom	0.25 cup	0	0	0
Water	0.33 cup	0	0	0
Garlic Clove	0.5	50.4333	0	0.2833
pine nut	2 tablespoons	113.5688	2.2072	11.5374
red onion	1 tablespoon	4	0.934	0.01
fettuccine pasta	2 ounces	50.4333	0	0.2833
sun tomato	0.33 cup	50.4333	0	0.2833