Name: Weeknight One Pot Spinach and Artichoke Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 servings
Ingredients: 8 oz. mushrooms; 1 13oz. can artichoke hearts; 4 cloves garlic; 1 yellow onion; 5 cups vegetable broth; 2 Tbsp olive oil; 12 oz. fettuccine; 1 tsp dried oregano; 1/2 tsp dried thyme; black pepper (freshly cracked); 4 oz. spinach (fresh or frozen); 1 pinch red pepper (crushed (optional)); 3 oz. feta (optional)

Directions

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1 Clean the mushrooms well, then cut them into thin slices. Drain the artichoke hearts and chop them roughly into bite-size pieces. Slice the yellow onion and garlic thinly; for smaller pieces, the onion may be diced and the garlic minced instead.

2 Add the vegetable broth, olive oil, prepared mushrooms, chopped artichoke hearts, onion, and garlic to a large pot. Snap the fettuccine in half and place it in the pot, followed by the dried oregano, dried thyme, and 10 to 15 turns of freshly cracked black pepper.

3 Press the pasta and vegetables down so they sit beneath the broth as much as possible. Cover the pot, set it over high heat, and bring the contents to a rolling boil.

4 When the broth reaches a boil, uncover the pot briefly and stir thoroughly to separate the noodles and spread the ingredients evenly. Reduce the heat to low, replace the lid, and keep the mixture at a steady simmer.

5 Cook for 10 to 15 minutes, stirring every couple of minutes, until the fettuccine is tender and most of the broth has been absorbed. The liquid must continue simmering throughout; raise the heat slightly when needed to maintain that simmer.

6 After the pasta is fully cooked, add the spinach and fold it through the hot noodles until fresh spinach wilts. When using frozen spinach, continue stirring until it is completely thawed by the heat.

7 Spoon the pasta into bowls while hot. Finish each serving with a pinch of crushed red pepper and crumbled feta, if desired.

Weeknight One Pot Spinach and Artichoke Pasta

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