One Pot Spinach and Artichoke Pasta

Name: One Pot Spinach and Artichoke Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 serving
Ingredients: 8 oz. mushrooms; 1 oz. 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; freshly cracked black pepper; 4 oz. fresh or frozen spinach; 1 pinch crushed red pepper (optional); 3 oz. feta (optional)

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4.0

348 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
6
Calories
37245 kcal
Course
Main Course
Cuisine
Vegetarian

One Pot Spinach and Artichoke Pasta

Nancy Wheeler

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This delicious and simple One Pot Spinach and Artichoke Pasta that takes less than 30 minutes to make and is packed with vegetables.

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Ingredients

Servings

8 oz. mushrooms $1.69
1 oz. can artichoke hearts $2.59
4 cloves garlic $0.32
1 yellow onion $0.32
5 cups vegetable broth $0.65
2 Tbsp olive oil $0.32
12 oz. fettuccine $0.82
1 tsp dried oregano $0.10
1/2 tsp dried thyme $0.05
freshly cracked black pepper $0.05
4 oz. fresh or frozen spinach $0.65
1 pinch crushed red pepper (optional) $0.05
3 oz. feta (optional) $2.19

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Instructions

Rinse the mushrooms 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 (you can mince the garlic and dice the onion if you don't like large pieces).
Place the vegetable broth, olive oil, mushrooms, artichoke hearts, 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 (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.
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.
Once the pasta is cooked through, add the spinach and stir it into the pasta, allowing the heat to wilt the spinach (if using frozen, stir until the heat has thawed the spinach).
Serve the pasta hot with a pinch of crushed red pepper and some crumbled feta on top, if desired).

Notes

If you use low sodium vegetable broth, you may want to season with a little salt at the end. Sometimes just a pinch of salt will help pronounce the flavors and prevent a bland finish.