Rotini With Sun-Dried Tomatoes, Spinach and Artichokes
Rotini With Sun-Dried Tomatoes, Spinach and Artichokes
Rotini With Sun-Dried Tomatoes, Spinach and Artichokes
Rotini With Sun-Dried Tomatoes, Spinach and Artichokes is packed with Veggies and ready in 30 minutes!
- Pot
- Skillet
- 8 Oz Banza Gluten Free Chickpea Rotini
- 2 Tbsp Vegetable Broth (Low Sodium)
- 4 Cloves Garlic (Minced)
- 1/4 Cup Sun Dried Tomatoes (Chopped)
- 6 Oz Spinach (Fresh)
- 1 Tbsp Olive Oil (Extra Virgin)
- 3 Tbsp Capers (Drained)
- 1/3 Cup Pine Nuts (Toasted (May Substitute Walnuts))
- Cook Rotini until al dente.
- In a large skillet, heat 2 tablespoons of veggie broth on medium heat.
- Add minced garlic, chopped artichokes, chopped sun-dried tomatoes, and capers. Cook for 2 minutes.
- Add fresh spinach and continue cooking and stirring until it wilts.
- Add the cooked Rotini and 1 tablespoon of vegetable broth. Cook on medium-low heat, and stir for 1 minute.
- Top with toasted Pine Nuts and drizzle with Olive oil.
