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Food & Drink


This One-pot Spinach Artichoke Pasta comes packed with fresh vegetables, aromatics (garlic, onion, garlic), and broth, so each bite is flavorful. The pasta and the broth make an intense saucy gravy inside the pot, which gives everything a delicious taste. This pasta dish is the most leisurely and delicious “dinner in 30 minutes” dish!


The original recipe was made using frozen spinach. However, the cost of freshly picked spinach dropped significantly in the last six years, so I could recreate the recipe with fresh spinach for roughly the same price as frozen. Fresh spinach has a much more supple texture; however, frozen is still a viable option if you have it available or if you can’t find fresh spinach at a reasonable cost.

It is up to you if you are using frozen or fresh spinach, but it’s best to add it to the recipe simultaneously after the pasta is cooked. It will be stirred into pasta with no freezing as the heat of the pasta will quickly melt the spinach when mixed in.


Artichoke hearts can be soaked in brine and marinated in olive oil. Both are equally effective. I generally find the one packaged in a brine inside the can to be a bit cheaper.


Eight oz. mushrooms ($1.69)

1 13oz. Artichoke heart cans ($2.59)

Four cloves of garlic ($0.32)

One yellow onion ($0.32)

5 cups vegetable broth ($0.65)

Two tablespoons olive oil ($0.32)

12 oz. fettuccine ($0.82)

One teaspoon dried oregano ($0.10)

1/2 teaspoon dried thyme ($0.05)

Fresh crushed black pepper ($0.05)

4 oz. Fresh or frozen spinach ($0.65)

One teaspoon of ground fresh red pepper (optional) ($0.05)

3 oz. Feta (optional) ($2.19)


Cleanse the mushrooms thoroughly to remove debris or dirt, and cut them into thin slices. Remove the artichoke hearts, then roughly chop them into small pieces. Cut the onion into thin slices and garlic (you could mince the garlic and cut your onion in case you prefer not to eat chunks of significant size).

Put the vegetable broth, olive oil, artichoke hearts, mushrooms, garlic, and onions in a large saucepan. Cut the fettuccine in half, then add the fettuccine to the pan with the thyme, oregano, and freshly smashed chili (10-15 millings from a mill). Put the ingredients in the broth as far as you can. Cover the pot, then bring it to a simmer on high heat.

When it is boiling, stir the pot to distribute the ingredients evenly sto, keep them from sticking, and reduce the heat to low so the bank is at a simmer. Let the pan simmer while keeping the lid open and stirring it every couple of minutes for about 10 minutes and until the pasta has become tender and most of the liquid is absorbed. Be sure that the broth is always at a simmer, adjusting the heat when necessary to keep it at the simmer.

After the pasta has been cooked to your liking, add the spinach and mix it in with the pasta while allowing the heat to melt the spinach (if you are using frozen, stir it until the heat has warmed the spinach).

Serve hot pasta with a small amount of crushed red pepper and crumbled feta (on top, If you’d like).

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Joseph M. Kay

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