One Pot Spinach and Artichoke Pasta

Method5 steps · about 30 min

1. 1

   Step 1: Rinse the mushrooms (8 oz) to remove any dirt or debris, then slice them thinly. Drain the can of artichoke hearts and roughly chop them into bite-sized pieces. Thinly slice the onion and garlic (4 cloves) (you can mince the garlic and dice the onion if you don't like large pieces).

   Uses 8 oz mushrooms · 1 (13 oz) can artichoke hearts · 4 cloves garlic · 1 yellow onion

   
2. 2

   Step 2: Place the vegetable broth (5 cups), olive oil (2 Tbsp), mushrooms, artichoke hearts, onions, and garlic in a large pot. Break the fettuccine (12 oz) in half and add it to the pot along with the oregano, thyme, and some freshly cracked pepper (10-15 cranks of a pepper mill). Push the ingredients down under the broth as much as possible. Place a lid on the pot and bring it up to a rolling boil over high heat.

   Uses prepared mushrooms, artichokes, onion and garlic · 5 cups vegetable broth · 2 Tbsp olive oil · 12 oz fettuccine · 1 tsp dried oregano · 1/2 tsp dried thyme · freshly cracked black pepper, 10–15 pepper-mill turns

   
3. 3

   Step 3: As soon as it reaches a boil, stir the pot to evenly distribute the ingredients and prevent the pasta from sticking. Turn the heat down to low so that the pot is simmering. Allow the pot to simmer, with the lid on, stirring every couple of minutes, for 10-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Make sure the broth is simmering the entire time, turning the heat up slightly, if needed, to maintain a simmer.

   Simmer pasta · 15 minUses pasta and vegetables in broth

   
4. 4

   Step 4: Once the pasta is cooked through, add the spinach (4 oz) and stir it into the pasta, allowing the heat to wilt the spinach (if using frozen, stir until the heat has thawed the spinach).

   Uses cooked pasta and vegetables · 4 oz spinach (fresh or frozen)

   
5. 5

   Step 5: Serve the pasta hot with a pinch of crushed red pepper and some crumbled feta (3 oz) on top, if desired.

   Uses spinach and artichoke pasta · 1 pinch crushed red pepper (optional) · 3 oz feta (optional)