Spinach & Artichoke Wonderpot

Ok, so to start off my recipes, I’m going to first share what is probably the most popular one lately. Easy enough to bring together, and it’s pretty healthy to boot.

Found here , this recipe has been a hit with anyone I’ve shared it with so far. The original recipe is vegetarian, though I’m not sure about being vegan friendly (in case I gain a few followers that are vegan.) I’m personally working on tweaking it to my own tastes but as far as the recipe, here you go:

Prep time: 10 mins/Cook time: 15 mins

Serves: 6

  • 8 oz. mushrooms
  • 1 (14 oz.) can artichoke hearts (pre quartered is easier to just drain and dump in. I usually cut them up further)
  • 4 cloves garlic (canned/jarred minced works well too if you’re short on time)
  • 1 medium yellow onion
  • 5 cups vegetable broth
  • 2 Tbsp olive oil
  • 12 oz. fettuccine
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • freshly cracked pepper (15-20 cranks)
  • 4 oz. frozen cut spinach (fresh apparently works as well,)
  1. Rinse the mushrooms to remove any dirt or debris. Slice the mushrooms thinly. Drain the can of artichoke hearts and roughly chop them into bite-sized pieces. Thinly slice the onion and garlic (you can mince the garlic if you don’t want large slices).
  2. Place the vegetable broth, olive oil, mushrooms, artichoke hearts, onions, and garlic in a large pot. Break the fettuccine in half and add it to the pot along with the oregano, thyme, and some freshly cracked pepper. Push the ingredients down under the broth as much as possible. Place a lid on the pot and bring it up to a rolling boil over high heat.
  3. As soon as it reaches a boil, stir the pot to evenly distribute the ingredients and prevent the pasta from sticking. Turn the heat down to low so that the pot is just simmering. Allow the pot to simmer, with the lid on, for 10-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Give the pot a stir every few minutes to prevent the pasta from sticking.
  4. Once the pasta is cooked through, add the frozen spinach. Allow the heat from the pasta to thaw the spinach. Stir the pot to help break up the clumps of spinach as they melt. Serve hot.

It should be noted that this can become bland if you use low sodium broth, so you may want to add a dash of salt at the end.

I usually end up using the whole bag/box of frozen spinach, myself, and more recently (for a lower sodium option) used Mrs. Dash in original in place of the thyme and oregano. (simply a few small shakes.) Some commenters on the site where I got this mentioned letting the spinach warm up with the lid off, so that the rest of the liquid cooks off faster, (As I’ve had the situation of more broth being left behind myself.)

Other variants that I’ve figured out, was perhaps sauteing the veggies with chicken (if you want to add meat to it) and serving that over either the fettuccini after its cooked (if you prefer the pasta al dente,) or even over brown long grain rice for more fiber. If any of you find any changes that you thought worked as well, feel free to leave them in the comments.

Play around with your own spices, as I said, a bit of Mrs. Dash does wonders if you can’t use, or don’t like using salt in your dishes, to help with flavor as well.


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