Simple, flavorful, hearty, and just 25 min from start to finish. And just one single pot! What more do you need?
4.7 stars (16 ratings)
Ingredients
12ouncesfettuccine
114-ounce can quartered artichoke hearts, drained
8ouncescremini mushrooms, thinly sliced
1large onion, thinly sliced
2clovesgarlic, thinly sliced
½teaspoondried basil
¼teaspoondried thyme
¼teaspooncrushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
2cupsbaby spinach
1cupfreshly grated Parmesan
2tablespoonsunsalted butter
Instructions
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.