Marvelous Mediteranean Pasta

• 2 cups cooked or canned lentils, drained and rinsed
• 1/2 package brown rice rotini pasta
• 1 large red bell pepper, sliced into bite size pieces
• 1/4 cup sundried tomatoes, rehydrated in 1/4 cup hot water (save soaking water for cooking)
• 2 medium shallots, chopped
• 4 medium whole cloves of garlic, pressed
• 1 12 oz package frozen spinach, thawed and drained
• 1 12 oz package frozen artichoke hearts, thawed
• 1/4 cup Vegannaise
• 1 teaspoon fresh lemon zest
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon Dr Fuhrman's Mato Zest
• 1 teaspoon Braggs Liquid aminos
• 1 tablespoon dijon mustard (low or no salt)

1. 1. Cook rotini according to package directions, drain and set aside.
2. 2. Combine Vegannaise through Dijon Mustard ingredients to create sauce. Set aside to let the flavors meld and intensify their deliciousness.
3. 3. Heat sundried tomato soaking water in a large skillet on medium heat until steaming. Add peppper slices, rehydrated sundried tomatoes, chopped shallots and pressed garlic. Cook until shallots just begin to soften (about 2 minutes).
4. 4. Add drained spinach and artichoke hearts. Cook until warmed through (about 5 minutes).
5. 5. In skillet combine rotini and sauce with cooked vegetables. Top with lentils and serve warm.
6. 6. Enjoy!

brown rice rotini pasta, red bell pepper, sundried tomatoes, shallots, garlic, frozen spinach, lemon zest, freshly squeezed lemon juice, liquid aminos, salt

Taken from www.epicurious.com/recipes/member/views/marvelous-mediteranean-pasta-50169176 (may not work)