Italian Summer Pasta Salad
Rated 3.1 stars by 24 users
Ingredients
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1 package Rao’s Homemade Fusilli Pasta
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2 tablespoons Rao's Homemade Limited Reserve Extra-Virgin Olive Oil
- 2 cloves garlic, minced
- 1 cup spinach, fresh or frozen (if frozen, thaw and drain well)
- 1 cup artichoke hearts, quartered (canned or frozen and thawed)
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup pine nuts
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning (or a mix of dried oregano, basil, and thyme)
- Grated Parmesan cheese, for serving
- Fresh basil leaves, for garnish (optional)
Directions
Prepare Rao’s Homemade Fusilli Pasta according to the package and set aside.
- In a dry skillet over medium heat, toast the pine nuts until golden and fragrant, about 3-4 minutes. Keep an eye on them to avoid burning. Remove from the skillet and set aside.
- In the same skillet, heat the Rao’s Homemade Limited Reserve Extra-Virgin Olive Oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Add the spinach and artichoke hearts, cooking until the spinach is wilted and the artichokes are heated through, about 3-5 minutes. Stir in sun-dried tomatoes and cook for another 2 minutes.
- Add the cooked fusilli to the skillet with the vegetables. Toss everything together, adding a little reserved pasta water if necessary to loosen up the mixture. Season with Italian seasoning, salt, and pepper to taste.
- Just before serving, stir in the toasted pine nuts. Serve the pasta hot, garnished with grated Parmesan cheese and fresh basil leaves if desired.
