One Pot Spinach and Artichoke Pasta
User Reviews
4
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6
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Calories
37245 kcal
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Course
Main Course
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Cuisine
Vegetarian
One Pot Spinach and Artichoke Pasta
Description
One Pot Spinach and Artichoke Pasta features fettuccine cooked together with mushrooms, artichoke hearts, garlic, onions, and fresh or frozen spinach in vegetable broth seasoned with oregano, thyme, and cracked black pepper. The pasta absorbs the broth as it simmers with the vegetables, creating a creamy, well-integrated dish with minimal effort. The inclusion of feta cheese is optional, providing a salty, tangy contrast to the earthy flavors of mushrooms and artichokes.
The cooking process begins by slicing the mushrooms, chopping artichoke hearts, and slicing garlic and onion. These ingredients are combined in a pot with vegetable broth and olive oil, along with herbs and pasta broken in half. The covered pot is brought to a boil, then simmered while stirring occasionally until the pasta is tender and most liquid is absorbed. This method ensures the noodles become tender and infused with the broth's flavor, while the vegetables soften and mingle.
The dish can be served as a satisfying main course, offering a blend of textures from tender pasta, meaty mushrooms, soft artichoke, and wilted spinach. The optional addition of feta cheese adds a creamy, briny finish. This recipe suits home cooks looking for a one-pot meal that combines fresh vegetables and pasta with simple seasoning and a creamy consistency.
If using low-sodium vegetable broth, seasoning with a pinch of salt at the end can enhance the flavors to avoid a bland result. Stirring during simmering prevents the pasta from sticking and promotes even cooking. The optional crushed red pepper adds a mild heat if desired, creating subtle complexity.
Ingredients
- 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 pasta $0.82
- 1 tsp oregano $0.10, dried
- 1/2 tsp thyme $0.05, dried
- black pepper $0.05, freshly cracked
- 4 oz. spinach $0.65, fresh or frozen
- 1 pinch crushed red pepper $0.05, optional
- 3 oz. feta cheese $2.19, optional
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
- Use salt to adjust seasoning if the vegetable broth is low in sodium to enhance the flavor.
- Stir occasionally while simmering to prevent the pasta from sticking to the pot.
- Add feta cheese at the end for a slightly tangy, creamy finish if desired.
- Include a pinch of crushed red pepper for a touch of heat, optional based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 37245 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 372.45kcal | 19% |
| Carbohydrates | 56.48g | 19% |
| Protein | 13.22g | 26% |
| Fat | 13.25g | 20% |
| Sodium | 1393.85mg | 58% |
| Fiber | 10.42g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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