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

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.