One Pot Mushroom Spinach Artichoke Pasta

Name: One Pot Mushroom Spinach Artichoke Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Ingredients: 12 ounces fettuccine; 1 14-ounce can quartered artichoke hearts, drained; 8 ounces cremini mushrooms; 1 large onion; 2 cloves garlic; ½ teaspoon dried basil; ¼ teaspoon dried thyme; ¼ teaspoon crushed red pepper flakes; Kosher salt and freshly ground black pepper; 2 cups baby spinach; 1 cup freshly grated parmesan; 2 tablespoons unsalted butter

User Reviews

4.7

48 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
6 servings
Course
Main Course

One Pot Mushroom Spinach Artichoke Pasta

Iris Warren

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Simple, flavorful, hearty, and just 25 min from start to finish. And just one single pot! What more do you need?

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Ingredients

Servings

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
½ teaspoon dried basil
¼ teaspoon dried thyme
¼ 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

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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.
Serve immediately.