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Spinach, Sun-Dried Tomato, & Artichoke Pasta

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Ingredients

  • 1 bag Spinach Leaves
  • 1/4 cup Sun-Dried Tomatoes, chopped
  • 1 cup Artichoke Hearts, chopped
  • 1 box Fusilli Pasta
  • 2-3 Tbsp. Olive Oil
  • 3 cloves Garlic, minced
  • 3 Tbsp. Capers, drained
  • 1/3 cup Pine Nuts, toasted

Directions

  • Boil the pasta as directed. Drain and rinse with tap water to eliminate overcooking.
  • In a large skillet, heat 2 Tbsp. olive oil on medium heat. Add tomatoes, artichokes, garlic, and capers and cook for about 2 minutes.
  • Add the spinach leaves to the skillet, stirring until the spinach wilts.
  • Once the spinach has wilted, add the drained pasta plus another splash of olive oil. Stir to incorporate and cook over medium heat for 1 more minute.
  • Top with pine nuts when serving.

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