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.

When serving, top with toasted pine nuts.