Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.