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Mushroom Spinach Artichoke Pasta INGREDIENTS • 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 • 1/2 teaspoon dried basil • 1/4 teaspoon dried thyme • 1/4 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 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. @FoodAndRecipesWithCherokee 🦉