Cook pasta in boiling water according to package directions.

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.

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.

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

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

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