Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 4 people
A quick-to-make vegetarian pasta with Spinach, Artichokes, Sun-Dried Tomatoes, Capers, Garlic, and Pine Nuts. This eight ingredient recipe only takes thirty minutes to cook. Simple, easy, and packed with a delicious combination of healthy veggies! And this looks so pretty with all the colourful vegetables.
This simple recipe calls for fusilli pasta. It’s a spiral-shaped Italian pasta that is famous to use for pasta salads, with tomato-based sauces, and it works amazing with veggies, too. The shape of the pasta helps to retain sauces better which is great for this dish. You can substitute fusilli pasta with rotini or farfalle and penne or rigatoni if desired. For spinach, swap this with Swiss chard or arugula. And capers with chopped pitted green olives.
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This wonderful Fusilli with Spinach, Artichokes, Sun-Dried Tomatoes is perfect to serve with olive bread or a baguette, or a simple side salad. If you are looking for a light date night meal, this is perfect!
Ingredients
8 ounces fusilli pasta
2 tbsp olive oil
3 cloves garlic minced
1/4 c. sun-dried tomatoes chopped
1 c. artichoke hearts chopped
3 tbsp capers drained
5 ounces spinach fresh
1 tbsp olive oil
How to make Fusilli with Spinach, Artichokes, Sun-Dried Tomatoes
Step 1: Ready the fusilli. Cook until al dente. When done, drain and set aside.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the minced garlic, chopped sun-dried tomatoes, chopped artichokes, and capers to the hot oil and cook for about 2 minutes.
Step 3: Add in the fresh spinach and cook while stirring until wilted.
Step 4: Add the cooked fusilli and a tbsp olive oil to the skillet and continue to cook for a minute more on medium-low heat, stirring. Season according to taste.
Step 5: Before serving, top with toasted pine nuts. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 464 | Calories from Fat 207 | Fat 23g 35% | Saturated Fat 2g 13% | Sodium 405mg 18% | Potassium 635mg 18% | Carbohydrates 52g 17% | Fiber 5g 21% | Sugar 5g 6% | Protein 11g 22% | Vitamin A 3885IU 78% | Vitamin C 24.1mg 29% | Calcium 69mg 7% | Iron 3.4mg 19%
Ingredients
- 8 ounces fusilli pasta
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1/4 c. sun-dried tomatoes chopped
- 1 c. artichoke hearts chopped
- 3 tbsp capers drained
- 5 ounces spinach fresh
- 1 tbsp olive oil
Instructions
Step 1: Ready the fusilli. Cook until al dente. When done, drain and set aside.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the minced garlic, chopped sun-dried tomatoes, chopped artichokes, and capers to the hot oil and cook for about 2 minutes.
Step 3: Add in the fresh spinach and cook while stirring until wilted.
Step 4: Add the cooked fusilli and a tbsp olive oil to the skillet and continue to cook for a minute more on medium-low heat, stirring. Season according to taste.
Step 5: Before serving, top with toasted pine nuts. Enjoy!
