1 box (375 g) | Healthy Harvest® Whole Wheat Rotini |
3 tbsp (45 mL) | extra virgin olive oil |
1 | medium onion, diced |
1/4 cup (60 mL) | pine nuts |
1 can (170 mL/6 fl oz) | marinated artichoke hearts, drained and chopped |
2/3 cup (227 g/160 mL) | dried cranberries |
1 bag (227 g/8 oz) | baby spinach |
1/2 tsp (2 mL) | crushed red pepper flakes |
1/4 tsp (1 mL) | ground black pepper |
4 | cloves of garlic, minced |
Optional | grated Parmesan cheese |
1 | Cook pasta in boiling water according to package directions. |
2 | Heat a large skillet over medium heat. Add the olive oil, diced onion and pine nuts and sauté for three to five minutes or until the onion is cooked. |
3 | Add the chopped artichoke hearts, dried cranberries, spinach, red pepper flakes and pepper. Sauté for another two to three minutes or until the spinach just starts to wilt. |
4 | Add the garlic and sauté 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. |
Discover new flavors with our recipe for Rotini with Artichoke Hearts and Dried Cranberries! A guaranteed crowd pleaser!
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