- 4 1/2 cups water
- 15 ounces Fettuccine
- 1 can artichoke hearts, drained
- 8 ounces cremini mushrooms
- 1 medium onion
- 2 cloves garlic
- 1/2 teaspoon basil
- Salt and ground black pepper to taste
- 2 cups baby spinach
- 1 cup Parmesan cheese
- 2 tablespoons butter
Ever since I came back from Italy I’ve been pasta-crazy. If you love artichoke and carbs as much as I do then this recipe is for you! Grab a large pot and let’s get started!Chop the artichoke hearts and onion and thinly slice the cremini mushrooms.
Combine the water, fettuccine, artichoke hearts, mushrooms, onion, garlic and basil in one pot over medium heat. Once the water boils, reduce the heat and let everything cook down for about 15 minutes.
If you have fresh Parmesan cheese, grate it while everything cooks. If not, it’s OK to use canned Parmesan cheese instead. I have one cup written down here but honestly you could add one and a half or even two cups- it’s up to you!
Stir in butter, Parmesan cheese, and spinach. Let sit for a few minutes until the spinach wilts. Then sit back and enjoy a delicious Italian feast!