One Pot Mushroom Spinach Artichoke Pasta

Ingredients

• Whole wheat pasta

  Dry

  8 oz or 227g

• Artichokes, Quartered

  Safeway Kitchens

  1 drained can or 240g

• Mushrooms

  Brown, italian, or crimini, raw

  3 cup sliced or 216g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  2 clove or 6g

• Basil

  Spices, dried

  ½ tsp, ground or 0.7g

• Thyme

  Spices, dried

  ¼ tsp, ground or 0.3g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Spinach

  Raw

  2 cup or 60g

• Parmesan cheese

  Grated

  1 cup or 100g

• Butter

  Unsalted

  2 tbsp or 28g

Directions

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 broth. Season with salt and pepper to taste.
2. Bring to a boil, then reduce heat and simmer uncovered until the pasta is cooked through and the liquid has reduced, about 12-15 minutes.
3. Stir in spinach, Parmesan, and butter until the spinach has wilted, about 2-3 minutes.
4. Serve immediately.

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