Fusilli  Rose Sauce  with Spinach and Sun-Dried Tomato


Fusilli Rose Sauce with Spinach and Sun-Dried Tomato

  • Preparation time
  • Preparation time

    10 minute
  • cooking time
  • Cooking time

    19 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    4 People
  • Goody kitchen


½ cup pine nuts
5 drained oil-packed sun-dried tomatoes, chopped
2 tablespoons olive oil
1 Goody Pasta Creations Tricolor Fusilli
2 cups spinach leaves, shredded
½ cup sliced black olives
¼ cup grated Parmesan cheese
¾ Goody rosé Sauce
Salt & Pepper


1.    In a large pot of boiling, salted water, cook the fusilli until just done. Drain. Rinse with cold water and drain thoroughly.
2.    In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes; remove from the pan. 
3.    In a large pot, over medium heat, toss the pasta with the 1/2 cup toasted pine nuts, salt and pepper, Rose sauce, the chopped sun-dried tomatoes, black olives, the spinach, cherry tomatoes, and Parmesan, until coated.
4.    Garnish with sun-dried tomato, and pine nuts