One Pot Pasta: Spinach and Artichoke Fettuccine

One pot pasta is your answer to a crazy night where you have 5 minutes to prep dinner. I am serious when I say it literally takes 5 minutes to prepare the ingredients, throw it all in a pot and turn it to a boil. If you have a few seconds here and there, stir the pasta a little. Dinner will be ready in 20 minutes. How easy is that?

I love this spinach and artichoke fettuccine because it has the same great taste as the spinach and artichoke dips. The pasta was al-dente, the sauce was creamy and cheesy and it was loaded with flavor. This is a recipe everyone should have in their back pocket for those crazy nights. You are welcome.

Ingredients
2 cups mushrooms, sliced
1 (14 oz or 415 ml) can artichoke hearts, roughly chopped
4 cloves of garlic, finely minced
1 medium yellow onion, thinly sliced
5 cups of chicken broth (I used Better Than Bouillon Chicken Base)
2 tbsp olive oil
12 oz fettuccine
1 tsp dried oregano
1/2 tsp dried thyme
Freshly cracked pepper to taste
5.5 oz fresh spinach (about 161 g)
1-1/2 cup freshly grated Parmesan cheese

Directions
1. Place mushrooms, artichoke hearts, garlic, onion, chicken broth, olive oil, fettuccine, oregano, thyme and black pepper in a large pot.

2. Turn the stove to high heat and bring to a boil. Stirring frequently.

3. When it reaches a boil, turn the heat down to low. Cover with a lid and simmer for 10 to 15 minutes until the pasta is al-dente and most of the liquid is absorbed.

4. Remove the pot from heat and stir in the Parmesan cheese and spinach.

5. Garnish with more Parmesan cheese and serve immediately.

Source: Slightly adapted from Budget Bytes 

TIP

• Vegetarian version: substitute chicken broth with vegetable broth