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!

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Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 464 kcal

Ingredients

• 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

Instructions

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.

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