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!
4 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 464 kcal | Sugar | 5 g |
| Carbs | 52 g | Cholesterol | – |
| Protein | 11 g | Sodium | 405 mg |
| Fat | 23 g | Fiber | 5 g |
| Sugar | 5 g | ||
| Cholesterol | – | ||
| Sodium | 405 mg | ||
| Fiber | 5 g |
Prep Time: 15 min Cook Time: 15 min Total Time: 30 min
https://juliasalbum.com/fusilli-with-spinach-artichokes-sun-dried-tomatoes/
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
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.