Delicious Fusilli with Spinach, Artichokes, and Sun-Dried Tomatoes Recipe

There’s something truly comforting about a warm bowl of pasta, especially when it’s filled with vibrant flavors and healthy ingredients. This Fusilli with Spinach, Artichokes, and Sun-Dried Tomatoes is not just a dish; it’s a memory waiting to happen. Imagine the laughter and chatter around the dinner table as you serve up this delightful dish that’s as easy to make as it is delicious. You’ll love how simple it is to whip this up on a busy weeknight or to impress your friends at a cozy gathering.

Why You’ll Love Fusilli with Spinach, Artichokes, Sun-Dried Tomatoes

• Fast: You can have the main components prepped and on the table in about 30 minutes.
• Easy: It’s a straightforward one-pan dish that even novice cooks can master.
• Giftable: This hearty pasta dish travels well, making it perfect for potlucks or as a thoughtful “get well soon” meal.
• Crowd-pleasing: Even those who think they don’t like vegetables will fall in love with this colorful, tasty dish!

Ingredients

• 12 ounces fusilli pasta: The corkscrew shape grabs all the delicious sauce and ingredients.
• 2 cups fresh spinach, chopped: Adds a lovely pop of color and nutrients.
• 1 can (14 ounces) artichoke hearts, drained and quartered: A tangy, flavorful addition that pairs beautifully with pasta.
• 1/2 cup sun-dried tomatoes, chopped: Brings a rich, sweet flavor that complements the other ingredients.
• 3 cloves garlic, minced: Because, really, what’s pasta without a little garlic magic?
• 1/4 cup olive oil: A healthy fat that adds richness to the dish.
• 1/2 teaspoon red pepper flakes (optional): For a little kick, if you like it spicy!
• Salt and pepper, to taste: Essential for enhancing all those wonderful flavors.
• Grated Parmesan cheese, for serving: The finishing touch that makes everything better.

How to Make Fusilli with Spinach, Artichokes, Sun-Dried Tomatoes

1. Start by cooking the fusilli pasta according to the package instructions until it’s al dente. Once done, drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and, if you’re using them, the red pepper flakes. Sauté for 1-2 minutes until fragrant.
3. Add the artichoke hearts and sun-dried tomatoes to the skillet, stirring to combine. Cook for 3-4 minutes to let those flavors meld together.
4. Now, incorporate the chopped spinach and cook until wilted, which should take about 2-3 minutes.
5. It’s time to toss the cooked fusilli into the skillet, mixing everything together well. Season with salt and pepper to taste.
6. Serve hot, generously topped with grated Parmesan cheese. Enjoy every bite!

Substitutions & Additions

If you’re looking to mix things up, here are some great alternatives:

• Swap the fusilli for your favorite pasta shape, like penne or rotini.
• Try adding some cooked chicken or shrimp for extra protein.
• You can use frozen spinach instead of fresh; just make sure to thaw and drain it well.
• Add in some cherry tomatoes or bell peppers for extra veggies and color.

Tips for Success

• Make sure not to overcook the pasta; it should be firm enough to hold up to the other ingredients.
• If you’re prepping ahead, you can cook the pasta and chop the veggies in advance to save time.
• Don’t skip on seasoning! Taste as you go to ensure the flavors are just right.

How to Store Fusilli with Spinach, Artichokes, Sun-Dried Tomatoes

This dish can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat gently on the stove or in the microwave. If you find it a bit dry after reheating, add a splash of olive oil or a little water to loosen it up again.

FAQs

Can I make this dish vegan? Yes! Simply omit the Parmesan cheese or use a vegan alternative.

Can I freeze Fusilli with Spinach, Artichokes, Sun-Dried Tomatoes? Yes, but it’s best enjoyed fresh. If you do freeze it, make sure to store it in a freezer-safe container for up to 2 months.

What can I serve it with? This dish pairs wonderfully with a fresh salad or some crusty bread for dipping.

How can I make it spicy? Just add more red pepper flakes or even some sliced jalapeños for an extra kick!

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Fusilli with Spinach, Artichokes, and Sun-Dried Tomatoes

This Fusilli with Spinach, Artichokes, and Sun-Dried Tomatoes is a delightful dish that's as easy to make as it is delicious, perfect for busy weeknights or cozy gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

For the Fusilli

• 12 oz fusilli pasta
• 2 cups fresh spinach chopped
• 1 can artichoke hearts drained and quartered
• 1/2 cup sun-dried tomatoes chopped
• 3 cloves garlic minced
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes optional
• Salt and pepper
• Grated Parmesan cheese

Equipment

• Large Skillet
• Large Pot

Method

 

1. Step 1: Start by cooking the fusilli pasta according to the package instructions until it's al dente. Once done, drain and set aside.
2. Step 2: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and the red pepper flakes. Sauté for 1-2 minutes until fragrant.
3. Step 3: Add the artichoke hearts and sun-dried tomatoes to the skillet, stirring to combine. Cook for 3-4 minutes to let those flavors meld together.
4. Step 4: Incorporate the chopped spinach and cook until wilted, which should take about 2-3 minutes.
5. Step 5: Toss the cooked fusilli into the skillet, mixing everything together well. Season with salt and pepper to taste.
6. Step 6: Serve hot, generously topped with grated Parmesan cheese. Enjoy every bite!

Notes

This dish can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat gently on the stove or in the microwave.