Spinach, Sun-Dried Tomato, & Artichoke Pasta

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.