Bring a large pot of salted water to a boil, then add the fusilli pasta. Cook for 10-12 minutes until al dente. Drain and set aside.

In a large skillet, heat 2 tbsp olive oil over medium heat. Add minced garlic, sun-dried tomatoes, artichokes, and capers. Sauté for about 2 minutes until fragrant.

Add the fresh spinach into the skillet and cook for 1-2 minutes until wilted.

Fold the drained fusilli into the skillet, drizzle in another tbsp of olive oil, and stir over medium-low heat for about 1 minute.

Plate the pasta, sprinkle toasted pine nuts over before serving, and enjoy hot or cold.