Begin by bringing a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add minced garlic, sun-dried tomatoes, artichoke hearts, and capers, sauté for 2 minutes.

Stir in fresh spinach and cook for 2-3 minutes until wilted.

Add the drained fusilli pasta and drizzle with an extra tablespoon of olive oil, tossing to combine.

Sauté the mixture for another minute, adding reserved pasta water if too dry.

Serve hot, garnished with toasted pine nuts.