Spinach Fettuccine With Mushrooms And Artichokes Recipe

Name: Spinach Fettuccine With Mushrooms And Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbsp. olive oil; 1 lb. mushrooms, sliced; 3 large garlic cloves, pressed; 1 tsp. dried thyme, crumbled; 1 large red bell pepper, coarsely chopped; 1 (9 oz.) pkg. frozen artichoke hearts, thawed and drained; 1 c. whipping cream; 1/2 c. vegetable stock or milk; 1/2 c. grated Parmesan; 1 lb. spinach fettuccine; additional grated Parmesan

Servings: persons

4 Tbsp. olive oil
1 lb. mushrooms, sliced
3 large garlic cloves, pressed
1 tsp. dried thyme, crumbled
1 large red bell pepper, coarsely chopped
1 (9 oz.) pkg. frozen artichoke hearts, thawed and drained
1 c. whipping cream
1/2 c. vegetable stock or milk
1/2 c. grated Parmesan
1 lb. spinach fettuccine
additional grated Parmesan

1
Heat 3 tablespoons oil in heavy, large skillet over high heat. Add mushrooms, garlic and thyme and saute until mushrooms are golden, about 6 minutes.
2
Add bell pepper and saute 3 minutes. Add artichoke hearts, cream, stock and 1/2 cup cheese and simmer 3 minutes.
3
Season to taste with salt and pepper.
4
Cook fettuccine in large pot of boiling, salted water until just tender but still firm to bite.
5
Drain.
6
Transfer to bowl.
7
Toss with remaining 1 tablespoon oil.
8
Pour sauce over.
9
Serve, passing additional cheese separately.

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 Tbsp. olive oil, 1 lb. mushrooms, sliced, 3 large garlic cloves, pressed, 1 tsp. dried thyme, crumbled, and more.

Yes, Spinach Fettuccine With Mushrooms And Artichokes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Fettuccine With Mushrooms And Artichokes

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