One Pot Mushroom Spinach Artichoke Pasta

• Vegetarian

• Produce

  • 1 (14-ounce can Artichoke hearts
  • 2 cups Baby spinach
  • 1/2 tsp Basil, dried
  • 8 oz Cremini mushrooms
  • 2 cloves Garlic
  • 1 Onion, large
  • 1/4 tsp Thyme, dried

• Pasta & Grains

  • 12 oz Fettuccine

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper
  • 1/4 tsp Red pepper flakes

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 cup Parmesan

Found on damndelicious.net

Description

Ingredients

• 12 ounces fettuccine
• 1 (14-ounce) can quartered artichoke hearts, drained
• 8 ounces cremini 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

Directions

• 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. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 12-15 minutes. Stir in spinach, Parmesan and butter until the spinach has wilted, about 2-3 minutes. Serve immediately.