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Fusilli with Spinach, Artichokes, Sun-Dried Tomatoes, Capers, Garlic, and Pine Nuts
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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 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 464kcal
Author Julia

Ingredients

  • 8 oz fusilli pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • ¼ cup sun-dried tomatoes chopped
  • 1 cup artichoke hearts chopped
  • 3 tablespoons capers drained
  • 5 oz spinach fresh
  • 1 tablespoon olive oil
  • cup pine nuts toasted

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.
  • When serving, top with toasted pine nuts.

Nutrition

Calories: 464kcal | Carbohydrates: 52g | Protein: 11g | Fat: 23g | Saturated Fat: 2g | Sodium: 405mg | Potassium: 635mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3885IU | Vitamin C: 24.1mg | Calcium: 69mg | Iron: 3.4mg