Fusilli with Artichokes Spinach Sun-Dried Tomatoes Garlic & Pine nuts

Servings: 2 Total Time: 30 mins Difficulty: Beginner
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A quick 30-minute weeknight meal!

Fusilli with artichokes, spinach, sun-dried tomatoes, garlic, and pine nuts is a vibrant, flavorful pasta dish with delightful textures.

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Fusilli with Artichokes Spinach Sun-Dried Tomatoes Garlic & Pine nuts

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Meat & Poulty Quick Meals
Difficulty: Beginner Prep Time 30 mins Total Time 30 mins
Servings: 2
Best Season: Suitable throughout the year

Ingredients

Method

  1. Cook Fusilli al dente. Drain.

  2. In a large skillet, heat 3 tablespoons oil taken from the sun-dried tomatoes.

  3. Add minced garlic, chopped sun-dried tomatoes, quartered artichokes and cook for 2 minutes.

  4. Add artichoke paste and cream.

  5. Cook on medium-low heat until it reaches a boil, reduce heat to low, add spinach and cook until just wilted then add the cooked pasta and pine nuts.

  6. Serve with extra roasted pine nuts.

  7. Enjoy!