Just 25 minutes to prepare this delicious, flavorful meal. One pot is all you need! What else do you want?
It’s the holidays, traffic is worsening, it is colder, and the dinner won’t cook itself. Postmating Dinner has been tempting to do every night in recent days.
But this. This buttery fettuccine is topped with artichoke, mushroom, and spinach with additional freshly grated Parmesan. This has been my go-to all week.
When you can get a deal like this where you don’t have to do much, it is almost a crime to leave.
Just throw everything in the pot and watch it magically come together in under 30 minutes. Boom.
Ingredients
- 12 ounces fettuccine
- One 14-ounce can of quartered artichoke hearts drained
- Cremini mushrooms 8 ounces, thinly sliced
- One large onion, thinly sliced
- Two cloves of garlic thinly sliced
- Half a teaspoon of dried basil
- 1/4 teaspoon dried thyme
- Optional: 1/4 teaspoon crushed red pepper flakes
- To taste, add Kosher Salt and freshly ground Black Pepper
- 2 cups baby spinach
- Parmesan cheese, freshly grated
- Two tablespoons of unsalted butter
Instructions
- Combine fettuccine with artichoke, mushrooms, onions, garlic, thyme, and red pepper flakes in a large Dutch oven or stockpot over medium heat. Season to taste with salt and pepper.
- Bring to a rolling boil, reduce heat, and simmer, covered, for 12-15 minutes or until the pasta is fully cooked and the liquid has been reduced.
- Stir spinach, Parmesan, and butter together until spinach is wilted. This should take about 2 to 3 minutes.
- Serve immediately
