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
Keyword fusilli
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Servings 4people
Calories 464kcal
Author Julia
Ingredients
8ozfusilli pasta
2tablespoonsolive oil
3clovesgarlicminced
¼cupsun-dried tomatoeschopped
1cupartichoke heartschopped
3tablespoonscapersdrained
5ozspinachfresh
1tablespoonolive oil
⅓cuppine nutstoasted
Instructions
Cook fusilli until al dente. Drain.
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.
Add fresh spinach, and continue cooking and stirring until the spinach wilts.
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.
The dish should be salty enough from capers. If it's not, add more salt (or capers), if needed.