Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 4 people
Packed with veggies and ready in just thirty minutes, this Italian Fusilli with Spinach, Artichokes, Sun-Dried Tomatoes, Capers, Garlic, and Pine Nuts is a great vegetarian pasta that even your pickiest eaters will love!
This dish needs only eight ingredients. And the spiral pasta looks so pretty combined with colourful veggies. Enjoy a meatless and delicious vegetarian dinner whenever with this easy and quick recipe. Or easily make seared chicken and serve this healthy vegetarian dish with it. If you are craving seafood, simply add pesto shrimp or seared scallops.
This vegetarian pasta is so good, incredibly easy to throw together, and you can make it within thirty minutes from start to finish! It’s packed with veggies combined amazingly together for a beautiful presentation without the extra effort. If fusilli is not available, you can swap it with either rotini or farfalle/penne or rigatoni. And substitute spinach with Swiss chard, arugula, or kale.
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
1/3 c. pine nuts toasted
How to make Fusilli with Spinach, Artichokes, Sun-Dried Tomatoes
Step 1: Following the package directions, cook the fusilli until al dente. When done, drain and set aside.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic, chopped sun-dried tomatoes, chopped artichokes, and capers in the skillet. Cook for about 2 minutes.
Step 3: To the skillet, add the fresh spinach. Cook and stir until the spinach has wilted. Then, add the cooked fusilli along with a tbsp olive oil Continue to cook for a minute more on medium-low heat, stirring. If needed, add more salt.
Step 4: Remove the dish from the heat and top with toasted pine nuts before serving. 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
- 1/3 c. pine nuts toasted
Instructions
Step 1: Following the package directions, cook the fusilli until al dente. When done, drain and set aside.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic, chopped sun-dried tomatoes, chopped artichokes, and capers in the skillet. Cook for about 2 minutes.
Step 3: To the skillet, add the fresh spinach. Cook and stir until the spinach has wilted. Then, add the cooked fusilli along with a tbsp olive oil Continue to cook for a minute more on medium-low heat, stirring. If needed, add more salt.
Step 4: Remove the dish from the heat and top with toasted pine nuts before serving. Enjoy!
