facebook Rotini with Artichoke Hearts & Dried Cranberries - CATELLI®

Rotini with Artichoke Hearts & Dried Cranberries

Discover new flavors with our recipe for Rotini with Artichoke Hearts and Dried Cranberries! A guaranteed crowd pleaser!

Print
Prep time
icon-clock-110 Min
Cook time
icon-cooking-115 Min
Serves
icon-servings-16
Rotini with Artichoke Hearts & Dried Cranberries
Catelli Classic Rotini

Ingredients

  • 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

Cooking Steps

Step 1

Cook pasta in boiling water according to package directions.

Step 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.

Step 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.

Step 4

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

Step 5

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

Step 6

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