I always keep a jar of sun dried tomatoes and artichokes in my pantry which makes this dish my go to recipe when I need a quick meal, it can be prepared in the same time it takes to cook the pasta. I guess it's my version of 15 minute meals.
1-2 cloves garlic, sliced or chopped
1 small red or white onion, sliced
1 red capsicum (red pepper), sliced
1 tsp chili flakes or 1 small red chili, chopped
1 small jar sun dried tomatoes, about 150-250g, sliced
100-150g roasted artichoke hearts, quartered
2 cups fresh baby spinach
1 bag of whole wheat or brown rice pasta, spaghetti or angle hair
Cook noodles according to package directions.
Sauté garlic, onion, red capsicum and chili in 1 tbsp coconut oil on medium to medium high heat, about 1-2 minutes or until you can begin smelling the aromas of the garlic and onion.
Add sun dried tomatoes and artichoke hearts and sauté another 1-2 minutes, just long enough to heat through.
Add fresh spinach, toss to coat then turn off heat.
Serve over pasta.
Note- if your not using sun dried tomatoes or artichokes marinated in oil, you will need to add olive oil after adding the spinach and turning off heat. Alternatively, you could add 1-2 tbsp more of coconut oil while cooking