Rotini with Artichoke Hearts & Dried Cranberries

By krystallondon

Ingredients

• 375 g of rotini
• 3 tbsp extra virgin olive oil
• 1 medium onion, diced
• 1/4 cup pine nuts
• 1 can (170 ml/6 fl oz) marinated artichoke hearts, drained and chopped
• 2/3 cup dried cranberries
• 1 8 oz bag baby spinach
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp ground black pepper
• 4 cloves of garlic, minced
• Parmesan cheese, grated

Details

Servings 6

Preparation

Step 1

1. Cook pasta in boiling water according to package instructions

2. Heat a large skillet over medium heat. Add the olive oil, diced onion and pine nuts and saute for about 3 to 5 min or until the onion is cooked.

3. Add the chopped artichoke hearts, dried cranberries, spinach, red pepper flakes and black pepper. Saute for another 2 to 3 minutes or until the spinach just starts to wilt.

4. Add the garlic and saute the entire mixture for about one more minute.

5. When the pasta is ready, drain and toss with the skillet ingredients.

6. Serve sprinkled with freshly grated, Parmesan cheese. Garnish with slices of fresh lemon.