Fusilli with Spinach, Artichokes, Sun-Dried Tomatoes

Fusilli with Spinach, Artichokes, Sun-Dried Tomatoes
Italian Fusilli with Spinach, Artichokes, Sun-Dried Tomatoes, Capers, Garlic, and Pine Nuts!  This 30-minute vegetarian pasta is packed with veggies!
  • 8 oz fusilli pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1/4 cup sun-dried tomatoes chopped
  • 1 cup artichoke hearts chopped
  • 3 tablespoons capers drained
  • 5 oz spinach fresh
  • 1 tablespoon olive oil
  • 1/3 cup pine nuts toasted
  1. Cook fusilli until al dente. Drain.
  2. In a large skillet, heat 2 tablespoons olive oil on medium heat. Add minced garlic, chopped sun-dried tomatoes, chopped artichokes, capers. Cook for 2 minutes.
  3. Add fresh spinach, and continue cooking and stirring until the spinach wilts.
  4. To the skillet with sautéed vegetables, add cooked fusilli and 1 tablespoon of olive oil. Cook on medium-low heat, stirring, for about 1 minute.
  5. The dish should be salty enough from capers. If it's not, add more salt (or capers), if needed.
  6. When serving, top with toasted pine nuts.
This article and recipe adapted from site

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