Rotini with Sun-Dried Tomato and Artichoke Hearts

This I adapted this from a recipe called Italian Fusalli with Sun-Dried Tomato and Artichoke Hearts found in The Get Healthy, Go Vegan Cookbook by Neal Barnard and Robyn Webb.

Ingredients:

• About 7 oz. whole wheat rotini
• 1 Tb. olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1-2 pinches sea salt
• 4-6 grinds of fresh cracked pepper
• 1 tsp dried oregano
• 1/2 Tb. dried basil
• 1/2 c. sun-dried tomatoes
• 1 can artichoke hearts, quartered or smaller
• 2 stalks of kale, off the stem and finely chopped

Directions: 

1. Boil the water and start cooking the pasta.
2. Meanwhile heat a skillet and oil over medium heat. Add onion and garlic, saute about 5 minutes.
3. Add tomatoes, artichoke hearts, salt, pepper. Lower heat and cook additional 5 minutes. Remember to keep an eye on your pasta. When it is done drain it and put a lid over it until it is needed.
4. Add kale, oregano, and basil. Cook for a 2-4 minutes, until kale is bright green and wilted. 
5. Add the drained pasta and add to the pan. Stir until everything is combined.