1-pound small white or crimini mushrooms wiped clean and stems trimmed, or 1-pound portabellas, stems removed and sliced into 1/2 inch thick slices.
2 cans water-packed artichoke quarters, drained and sliced in half again.
3 tbs. olive oil
2-4 large garlic cloves, chopped
1 tbs. chopped fresh thyme
4 cups low-salt chicken broth
8 cups chopped fresh spinach
Salt and pepper to taste
1 pound-cooked fettuccine (about 8 cups)
2/3 cup grated fresh Parmesan cheese, divided
Chopped parsley for garnish
Heat 2 tablespoons of oil in a large nonstick skillet over high heat. Add mushrooms; sauté 1 minute. Add the sliced artichokes; sauté 5 minutes. Add garlic; sauté 2 minutes. Add broth, thyme and salt to taste, reduce heat, and simmer uncovered 12 minutes. Combine mushroom mixture, remaining oil, spinach, pasta, 1/3-cup Parmesan cheese and parsley, toss well and adjust salt and pepper. Sprinkle with remaining cheese.