Rotini With Sun-Dried Tomatoes, Spinach and Artichokes

Rotini With Sun-Dried Tomatoes, Spinach and Artichokes


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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))
  1. Cook Rotini until al dente.
  2. In a large skillet, heat 2 tablespoons of veggie broth on medium heat.
  3. Add minced garlic, chopped artichokes, chopped sun-dried tomatoes, and capers. Cook for 2 minutes.
  4. Add fresh spinach and continue cooking and stirring until it wilts.
  5. Add the cooked Rotini and 1 tablespoon of vegetable broth. Cook on medium-low heat, and stir for 1 minute.
  6. Top with toasted Pine Nuts and drizzle with Olive oil.
Dinner, Lunch, Main Course
Italian
Pasta, Rotini

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