Sun Dried Tomato Linguine with Spinach

Here is a recipe I made recently:
Sun Dried Linguine with Spinach
by Hope Von Stengel

1 8 oz. jar Marjetti Sun Dried Tomatoes marinated in olive oil
10 oz spinach (frozen chopped and thawed, or fresh, chopped with stems removed)
1/2 large onion, chopped
2 cloves garlic (or one large clove)
20 ounces linguini noodles
1/2 15 oz. can Artichoke hearts (canned in water, not olive oil)
olive oil spray
10 oz. frozen peas
basil

Lightly coat a small frying pan (I like cast iron) with olive oil spray and gently cook the onion and garlic at medium-low or medium heat until soft. Boil water, then cook linguine for amount of time listed on package. Coarsley chop sun dried tomatoes in blender or food processor.
Right before you drain the linguine, add the peas and spinach to the water, sprinkle with a pinch of salt, then drain immediately.
While linguine is sitting in the strainer, turn the stove onto medium-low. Add sun dried tomatoes to the empty pan and place on stove. Break the artichokes into smaller pieces and stir into the tomatoes. Next add onion and garlic, then the linguini noodles. Stir very well.
Sprinkle some salt, pepper, and dried (or fresh) basil onto the linguini mixture. Stir very well again.
Great additions: minced sweet red pepper, hot pepper flakes, diced black olives, more spinach or arugala