Friday, September 12, 2014

Artichoke one-pot pasta


I took all my random veggies from the fridge and tossed it into this pot. Zucchini, browned mushrooms, a can of artichokes, a sad bag of wilted spinach. This dish swallowed them and turned them into delicious!

Ingredients
4 cups chicken broth
1 cup white wine
12 oz linguine
8 oz mushrooms
14 oz artichokes
4 cloves garlic
1 onion
1 tsp oregano
0.5 tsp thyme leaves
0.5 tsp black pepper
8 oz spinach leaves
0.5 cup canned diced tomatoes
4 oz Parmesan

Preparation
Brown the mushrooms, chop the spinach and artichokes. Chop the onion and mince the garlic. Break the linguine in half.

Add all ingredients to the pot, separate the pasta pieces with the other ingredients a bit to reduce the chance of sticking.


Pour in the broth and wine, cover with a lid and bring to a simmer over high heat. When it is boiling, stir the pot and reduce heat to simmer. Simmer with lid on for 10-15 minutes, until liquid forms a nice sauce and pasta is cooked. Stir every few minutes to prevent sticking.

Serve with grated Parmesan. The real stuff, not the boxed version!

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