Recipe: One-Pot Mushroom, Spinach & Artichoke Pasta

Everybody loves a one-pot dinner. While it may involve less cleanup, this pasta recipe still packs all of the flavor – and with mushrooms, spinach and artichokes, it’s also a good way to get your vegetables in for the day.

One-Pot Mushroom, Spinach & Artichoke Pasta

Yield: 4 servings

One-Pot Mushroom, Spinach & Artichoke Pasta

Ingredients

  • 12 ounces fettuccine
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 8 ounces portobello mushrooms, thinly sliced
  • 1 large onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups baby spinach
  • 1 cup freshly grated Parmesan
  • 2 tablespoons unsalted butter

Instructions

  1. In a large stockpot or Dutch oven over medium high heat, combine fettuccine, artichoke hearts, mushrooms, onion, garlic, basil, thyme, red pepper flakes and 4 1/2 cups water; season with salt and pepper to taste.
  2. Bring to a boil then reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced.
  3. Add spinach, parmesan and butter and stir in until the spinach has wilted.
  4. Serve immediately.
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