SPINACH AND THE ARTICHOKE WONDERPOT

What is a Wonderpot? A Wonderpot is a pasta dish that can be cooked in one pot. One-Pot Pasta is a pasta dish that can be prepared in one pot. It includes vegetables, broth, and aromatics (garlic, onions). Each bite is full of flavour. The rich, saucy gravy created by the broth and pasta coats everything with wonderful flavour. This Spinach and Artichoke Wonderpot recipe is like a “dinner in a 30-minute” meal.

FRESH SPINACH OR FROZEN SPINACH

This recipe was originally made with frozen spinach. However, the cost of fresh spinach has fallen tremendously over the past six years, so I was able to make it with fresh spinach at about the same price. Frozen spinach is still an option, even though it has a better texture.

It doesn’t matter if you use fresh or frozen spinach. You can add it to the recipe after the pasta has been cooked. Frozen spinach can be added to the pasta immediately after being cooked.

What kind of ARTICHOKES SHOULD YOU USE?

Artichoke hearts can be marinated in oil or packed in brine. Both will work fine. The one in a brine-in-a can usually is more affordable.

CAN I USE A DIFFERENT PASTA STYLE?

You can use different pasta types, but you should be aware that different shapes will require different amounts of broth. This means you may have to modify the recipe. This can be done as the pasta cooks. If the pasta becomes too dry, add more broth or let it boil without a lid.

CAN I UNZIEVE THE SPINACH OR ARTICHOKE WONDERPOT

You can freeze this pasta, but be aware that it may soften more during the freeze/reheat cycles. You can reheat this dish in the microwave by turning it on first, on the defrost setting and then moving to the high setting once it is loosened enough for stirring.

SPINACH AND THE ARTICHOKEWONDERPOT (ONE POOT PASTA).

This simple Spinach and Artichoke Wonderpot Pasta is quick and easy to prepare and packed with veggies.

Prep time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

INGREDIENTS

• 8 oz. mushrooms ($1.69)
• 1 13oz. 1 13oz.
• 4 cloves of garlic ($0.32)
• 1 yellow onion (0.32)
• 5 cups vegetable broth ($0.65)
• 2 Tbsp olive oil ($0.32)
• 12 oz. fettuccine ($0.82)
• 1 tsp dried Oregano ($0.10)
• 1/2 tsp dried Thyme ($0.05).
• Freshly cracked black pepper ($0.05
• 4 oz. Fresh or frozen spinach ($0.65)
• Optional: 1 teaspoon crushed red pepper ($0.05).
• 3 oz. Feta (optional): ($2.19)

INSTRUCTIONS

• To remove dirt and debris from the mushrooms, rinse them well. Then cut them into thin slices. Please take the artichoke hearts from the can and chop them into small pieces. Thinly slice the garlic and onion if you don’t like big pieces.
• Combine the vegetable broth, olive oils, mushrooms, artichoke heart, onions, garlic, and salt in a large saucepan. The fettuccine should be cut in half. Add it to the pot with olive oil, vegetable broth, mushrooms, artichoke hearts, onions, garlic, and freshly cracked pepper (between 10-15 cranks on a pepper mill). As much broth as you can, push the ingredients below the broth. Cover the pot with a lid and bring to a boil on high heat.
• Once the water has boiled, add the ingredients to the pot and stir. This will evenly distribute them and keep the pasta from sticking. Reduce the heat to simmer so that it is at a simmer. Let the pot simmer for 10-15 minutes with the lid closed. Stir occasionally until pasta is tender. Keep the broth simmering, and if necessary, heat the pot slightly to maintain a simmer.
• After the pasta has been cooked, add the spinach to the pasta and stir. If the spinach is frozen, continue stirring until the heat has thawed it.
• If desired, serve the pasta hot with some crushed red pepper and crumbled feta.

NOTES

Season low-sodium vegetable broth with salt. A pinch of salt can help you pronounce the flavours and keep them from becoming bland.

NUTRITION

Serving Size: 1 Serving Calories: 372.45 Kcal Carbohydrates: 56.48 G Protein: 13.22 g Fat: 13.25g Sodium: 1393.85 mg Fiber: 10.42 g