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Fusilli with Spinach, Artichokes, Sun-Dried Tomatoes
Italian Fusilli with Spinach, Artichokes, Sun-Dried Tomatoes, Capers, Garlic, and Pine Nuts! This 30-minute vegetarian pasta is packed with veggies!
152
165.2k
189.0
30 min
TOTAL TIME
352
CALORIES
$1.89
PER SERVING
Ingredients
9 INGREDIENTS
4 SERVINGS
3 tbsp capers
1/3 cup pine nuts
5 oz spinach
3 cloves garlic
1 tbsp olive oil
1/4 cup sun-dried tomatoes
8 oz fusilli pasta
1 cup artichoke hearts
2 tbsp olive oil
Directions
9 STEPS
15 min
PREP TIME
15 min
COOK TIME
30 min
TOTAL TIME
View Directions on Julia's Album
Health Info
Macros
34g
CARBS
21g
FAT
7g
PROTEIN
Allowed on these diets
LACTOSE FREE
VEGETARIAN
VEGAN
Contains these allergens
TREE NUTS
WHEAT
10 Recipes for Fusilli Pasta Dish
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Lemony Asparagus Fusilli with Chicken
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Garden-Fresh Fusilli and Peas Medley
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Lemon-Thyme Chicken Fusilli with Asparagus
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1
Hearty Pesto and Balsamic Veggie Fusilli
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2
Fusilli Pasta Piqued with Lemon, Ricotta, and Broccoli
10
30 min
1
Fiery Fusilli Arrabbiata
14
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4
Classic Fusilli Pasta Salad with Crispy Bacon
Frequently Asked Questions
What is the best way to cook pasta to avoid it getting mushy?
Should I rinse cooked pasta under cold water?
How do I avoid the sauce from getting too runny?
How do I make the sauce stick to the pasta better?
The pasta gets cold too soon after serving, what can I do?
What are some good toppings or garnishes for Fusilli pasta?
The dish turns out bland, how to improve its flavor?
How can I add an authentic Italian touch to my Fusilli pasta dish?
My sauce is too tangy, what should I do?
Can I use whole grain pasta for fusilli pasta dishes?
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