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!
Servings 4 people
- 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
- ⅓ cup pine nuts toasted
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.
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