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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!
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 464 kcal
Author Julia

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.
Nutrition Facts
Fusilli with Spinach, Artichokes, Sun-Dried Tomatoes
Amount Per Serving
Calories 464 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 2g13%
Sodium 405mg18%
Potassium 635mg18%
Carbohydrates 52g17%
Fiber 5g21%
Sugar 5g6%
Protein 11g22%
Vitamin A 3885IU78%
Vitamin C 24.1mg29%
Calcium 69mg7%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.