Pasta Alfredo with Mushrooms, Spinach and Ar­ti­chokes

SERVES:

4

INGREDIENTS:

one 12-ounce box farfalle pasta (or any pasta you like)

1 cup thinly chopped sweet onion (or regular onion)

4 loosely packed cups sliced mushrooms (see hints)

2 Tbs butter

1 large clove garlic, minced

5 - 6 ounces fresh baby spinach

6 Tbs butter

1 cup heavy cream

1 1/2 - 2 cups grated parmesan cheese

black pepper to taste

PROCEDURE:

Bring a large pot of water to a boil for the pasta.

Melt 2 Tbs of butter in a large, heavy bottomed pan and saute about 1 cup of thinly chopped sweet onion and about 4 cups of thinly sliced mushrooms.

Meanwhile, drain one 15-ounce can artichoke hearts and thinly slice lengthwise. Mince 1 large clove of garlic.

The mushrooms will cook down quite a bit and, once the onions are translucent, add the minced clove of garlic and cook that for a minute.

Then add the artichoke hearts and 5 - 6 ounces of baby spinach and cook that along until the spinach has just wilted down and then turn the heat off.

Once the water comes to a boil, add the 12-ounce box of pasta and cook that according to directions.

Give the pasta about a 4 - 5 minute head start and then use another small pot to combine 6 Tbs of butter with 1 cup of heavy cream and bring it to a simmer.

Then add 1 cup of grated parmesan cheese to the mushrooms and spinach and add the hot cream and stir to combine, adding another 1/2 to 1 cup of grated parmesan cheese as you go.

Drain the pasta when it's done and add it to the pot with the spinach and mushrooms, toss to combine and serve it up in bowls with a crack of black pepper and more grated cheese.

HINTS:

This recipe used Portobello mushrooms but you can use regular button mushrooms or cremini mushrooms instead.