8 oz. mushrooms
1 (14oz.) can artichoke hearts
*2 cloves of garlic
1 medium yellow onion
*1 (34 oz.) container vegetable broth
2 Tbsp. olive oil
12 oz. fettuccine
1 tsp. dried oregano
½ tsp. dried thyme
freshly cracked pepper to taste
4 oz. frozen cut spinach
* The original recipe called for 4 cloves of garlic (I scaled it back for my husband's taste). It also called for 5 cups of vegetable broth; it was a bit soupy, so I suggest just one of the large containers of broth.
1. Rinse the mushrooms. Slice thinly. Drain the artichoke hearts and roughly chop them into bite-size pieces. Thinly slice the onion and garlic.
2. Place the vegetable broth, olive oil, mushrooms, artichokes, onions and garlic in a large pot. Break the fettuccine in half and add it to the pot along with the oregano, thyme, and some freshly cracked pepper. 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.
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 the pot is just simmering. Allow to simmer with the lid on for 15-20 minutes, or until the pasta is tender and most of the liquid has been absorbed. Give the pot a stir every few minutes.
4. Once the pasta is cooked through, add the frozen spinach. Allow the heat from the pasta to thaw the spinach. Stir the pot to help break up the clumps of spinach as they melt. Serve hot.
recipe c/o: budgetbytes.com