PREP TIME: 15 MINS | COOK TIME: 15 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 people
This is an amazing vegetarian pasta that you can make in a breeze! An Italian classic packed with Spinach, Artichokes, Sun-Dried Tomatoes, Capers, Garlic, and Pine Nuts!
I don’t know why, but lately, I am like a goat! I do away with meat and I have been enjoying my vegetarian diet. I love veggies even when I was little so it is not a surprise that I enjoy vegetarian dishes. I particularly love these Spinach, Artichokes, Sun-Dried Tomatoes. It is made with only eight ingredients and is ready in less than thirty minutes. I pair this with my favourite wine for a light weeknight meal. Or serve this with chicken because my kids love chicken.
This is a delicious vegetarian pasta that you should not miss. And the beautiful presentation makes you just want to dig in!
Ingredients
1 tbsp olive oil
8 ounces fusilli pasta
⅓ c. pine nuts toasted
3 cloves garlic minced
¼ c. sun-dried tomatoes chopped
3 tbsp capers drained
2 tbsp olive oil
5 ounces spinach fresh
1 c. artichoke hearts chopped
How to make Fusilli with Spinach, Artichokes, Sun-Dried Tomatoes
Step 1: Following the package directions, cook the fusilli until al dente. Drain when done.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic to the skillet along with the chopped sun-dried tomatoes, chopped artichokes, capers. Cook for approximately 2 minutes. Then, add the fresh spinach and cook further while stirring until the spinach has wilted.
Step 3: Now, add the cooked fusilli and 1 tbsp olive oil to the skillet and cook for a minute over medium-low heat, stirring. If needed, add more salt.
Step 4: Remove from the heat when done and garnish with some toasted pine nuts. Serve and enjoy!
Nutrition Facts:
Amount per Serving: Calories 464, 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
- 1 tbsp olive oil
- 8 ounces fusilli pasta
- ⅓ c. pine nuts toasted
- 3 cloves garlic minced
- ¼ c. sun-dried tomatoes chopped
- 3 tbsp capers drained
- 2 tbsp olive oil
- 5 ounces spinach fresh
- 1 c. artichoke hearts chopped
Instructions
Step 1: Following the package directions, cook the fusilli until al dente. Drain when done.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic to the skillet along with the chopped sun-dried tomatoes, chopped artichokes, capers. Cook for approximately 2 minutes. Then, add the fresh spinach and cook further while stirring until the spinach has wilted.
Step 3: Now, add the cooked fusilli and 1 tbsp olive oil to the skillet and cook for a minute over medium-low heat, stirring. If needed, add more salt.
Step 4: Remove from the heat when done and garnish with some toasted pine nuts. Serve and enjoy!
