Ingredients for 6 servings

¼ teaspoon crushed red pepper flakes, optional
¼ teaspoon dried thyme
½ teaspoon dried basil
1 cup freshly grated Parmesan
1 large onion, thinly sliced
1 (14-ounce) can quartered artichoke hearts, drained
2 cloves garlic, thinly sliced
2 cups baby spinach
2 tablespoons unsalted butter
8 ounces cremini mushrooms, thinly sliced
12 ounces fettuccine
Kosher salt and freshly ground black pepper, to taste

Directions

In a large stockpot or Dutch oven over medium high heat, combine fettuccine, artichoke hearts, mushrooms, onion, garlic, basil, thyme, red pepper flakes and 4 ½ cups water; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 12-15 minutes.

Stir in spinach, Parmesan and butter until the spinach has wilted, about 2-3 minutes.

Serve immediately.