Mushroom and Artichoke Fettuccine

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.

Serves 6.

Crimini Mushrooms
CRIMINI Mushrooms

Mushrooms are a natural source of Vitamin D, essential for absorption of calcium and phosphorus in the body. There is nothing synthetic or chemical added. When exposed to UV light, our sliced mushrooms provide 100% DV of Vitamin D in a 3 oz. serving.