Spinach & Artichoke Vermicelli

This is my own creation!

1 lb Vermicelli Pasta

2 Tbsp Olive Oil

1/2 Yellow Onion, diced

2 tsp Garlic, minced

1 can Italian Diced Tomatoes

4 Sun Dried Tomato Slices

1 can Artichoke Hearts

1/2 bag Spinach

course Salt & Paper to taste

Directions:

1. Bring large pot of water to boil. Add past and cook till al dente, about 8 minutes

2. In a large skillet add oil over medium high heat. Add onion and garlic and cook till onions are translucent, stirring to avoid burning. Add all other ingredients, except Spinach. Once sauce is heated through lower heat to low and add spinach. Once spinach is wilted stir to incorporate.

3. To plate, first place a generous amount of pasta and top with sauce.

Serves 4 adult portions.

I made this for Keith and I and we both cleaned our plates it was so good. No leftovers! Since only two of us at and we both loved it, this dish gets all 5 Berry's!