8 oz. pasta (any variety)
1 Tbsp. olive oil
2 tsp. minced garlic
1 Tbsp. white cooking wine
2 cups baby spinach
¾ cup jarred artichoke hearts, drained
¼ cup sun-dried tomatoes
1 Tbsp. pine nuts
1 Tbsp. lemon juice
1 tsp. Italian seasoning
Shredded parmesan cheese
Cook pasta according to package directions; drain and set aside.
Meanwhile, heat oil in a medium skillet over medium heat. Saute garlic until fragrant. Add spinach, artichoke hearts, sun-dried tomatoes and pine nuts. Saute until spinach is wilted and heated through.
Add cooked pasta, lemon juice and Italian seasoning. Serve with shredded parmesan cheese.
