Four Season Pasta

• 8 oz fettucinne
• 1 c marinated artichoke hearts, sliced
• 1 c grape tomatoes, halved
• 1/2 c marinated sundried tomatoes
• 2 c fresh spinach
• 2 cloves garlic
• 1/4 c basalmic vinegar
• 1 tbl lemon juice
• 4 oz goat cheese
• 1 tbl olive oil
• 1 tsp crushed red pepper
• salt & pepper to taste
• 1/4 c parmesean cheese, shaved

1. Cook pasta, drain, rinse and set aside
2. In large pan add garlic and crushed red pepper to oil and saute over medium heat for 1 minute.
3. Add vegetables and saute until spinach begins to wilt.
4. Add basalmic vinegar and lemon.
5. Add goat cheese and stir to incorporate.
6. Season with salt and pepper
7. Toss in pasta
8. Plate in pasta bowls
9. Garnish with parmesean

fettucinne, hearts, grape tomatoes, tomatoes, fresh spinach, garlic, basalmic vinegar, lemon juice, goat cheese, olive oil, red pepper, salt, parmesean cheese

Taken from www.epicurious.com/recipes/member/views/four-season-pasta-1218265 (may not work)