FUSILLI WITH SPINACH, ARTICHOKES, SUN-DRIED TOMATOES #vegetarian #dinner

FUSILLI WITH SPINACH, ARTICHOKES, SUN-DRIED TOMATOES #vegetarian #dinner

Italian Fusilli with Spinach, Artichokes, Sun-Dried Tomatoes, Capers, Garlic, and Pine Nuts! This meatless, veggie lover pasta dish has just 8 fixings and takes 30 minutes to make!

This fusilli pasta formula was propelled by Italian ravioli I made some time back. It includes similar fixings: spinach, artichokes, sun-dried tomatoes, and tricks. So reviving and Mediterranean! I adored cooking with fusilli. This winding pasta is so beautiful when joined with veggies! It's an ideal formula on the off chance that you need to make a delectable, meatless, vegan supper. On the off chance that you hunger for some protein, you can without much of a stretch transform this fusilli into something increasingly considerable.

Pressed with veggies. This is a sound fusilli formula since it has such a significant number of veggies. Spinach, artichokes, and sun-dried tomatoes taste astounding when joined together!

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FUSILLI WITH SPINACH, ARTICHOKES, SUN-DRIED TOMATOES #vegetarian #dinner

Ingredients

  • 8 oz fusilli pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1/4 cup sun-dried tomatoes chopped
  • 1 cup artichoke hearts chopped
  • 3 tablespoons capers drained
  • 5 oz spinach fresh
  • 1 tablespoon olive oil
  • 1/3 cup pine nuts toasted

Instructions

  1. Cook fusilli until al dente. Drain.
  2. In a large skillet, heat 2 tablespoons olive oil on medium heat. Add minced garlic, chopped sun-dried tomatoes, chopped artichokes, capers. Cook for 2 minutes.
  3. Add fresh spinach, and continue cooking and stirring until the spinach wilts.
  4. To the skillet with sautéed vegetables, add cooked fusilli and 1 tablespoon of olive oil. Cook on medium-low heat, stirring, for about 1 minute.
  5. The dish should be salty enough from capers. If it's not, add more salt (or capers), if needed.
  6. When serving, top with toasted pine nuts.

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