Pasta with artichokes and sundried tomatoes

Most of the family really enjoyed this.  The pine nuts added a great little crunch.  and the flavor was top notch.  We added chopped chicken from a rotisserie chicken to the dish, and added a fruit salad.  

• 8 oz (GF) Pasta penne or rotini 

• 2 TBS olive oil

• 3 cloves garlic minced

• 1/4 cup sun-dried tomatoes, chopped

• 1 cup artichoke hearts, chopped

• 3 TBS capers

• 5 oz spinach

• 1 TBS olive oil

• 1/3 cup pine nuts, toasted

1. Cook pasta until al dente. Drain.
2. In a large skillet, heat 2 TBS olive oil on medium heat. Add minced garlic, chopped sun-dried tomatoes, chopped artichokes, and capers. Cook for 2 minutes.
3. Add spinach. Continue cooking until the spinach wilts, stirring frequently.
4. Add cooked pasta and 1 TBS olive oil. Cook on medium-low heat, for about 1 minute.
5. Add salt to taste, if desired. Top with toasted pine nuts.