Spinach and Artichoke Wonderpot
If you want to add more dairy free recipes to your repertoire, Spinach and Artichoke Wonderpot might be a recipe you should try. One serving contains 365 calories, 11g of protein, and 13g of fat. This recipe serves 6 and costs $1.78 per serving. This recipe is liked by 2527 foodies and cooks. A mixture of artichoke hearts, mushrooms, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 25 minutes. Plenty of people really liked this side dish. It is brought to you by Budget Bytes. Overall, this recipe earns an amazing spoonacular score of 85%. Spinach and Artichoke Wonderpot, Mini Grilled Artichoke Hearts with Low Fat Spinach and Artichoke Dip, and Italian Wonderpot (One Pot Pasta) are very similar to this recipe.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
14 oz can artichoke hearts $2.50
12 oz fettuccine $1.33
4 cloves garlic $0.32
8 oz mushrooms $1.99
2 Tbsp olive oil $0.32
1 medium yellow onion $0.34
1 tsp dried oregano $0.10
freshly cracked pepper (15-20 cranks of a pepper mill) $0.05
4 oz frozen cut spinach $0.40
1/2 tsp dried thyme $0.05
5 cups vegetable broth $0.65
Equipment:
pot
Cooking instruction summary:
Instructions Rinse the mushrooms to remove any dirt or debris. Slice the mushrooms thinly. Drain the can of artichoke hearts and roughly chop them into bite-sized pieces. Thinly slice the onion and garlic (you can mince the garlic if you don't want large slices). Place the vegetable broth, olive oil, mushrooms, artichoke hearts, onions, and garlic in a large pot. Break the fettuccine in half and add it to the pot along with the oregano, thyme, and some freshly cracked pepper. Push the ingredients down under the broth as much as possible. Place a lid on the pot and bring it up to a rolling boil over high heat. As soon as it reaches a boil, stir the pot to evenly distribute the ingredients and prevent the pasta from sticking. Turn the heat down to low so that the pot is just simmering. Allow the pot to simmer, with the lid on, for 10-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Give the pot a stir every few minutes to prevent the pasta from sticking. Once the pasta is cooked through, add the frozen spinach. Allow the heat from the pasta to thaw the spinach. Stir the pot to help break up the clumps of spinach as they melt. Serve hot.
Step by step:
1. Rinse the mushrooms to remove any dirt or debris. Slice the mushrooms thinly.
2. Drain the can of artichoke hearts and roughly chop them into bite-sized pieces. Thinly slice the onion and garlic (you can mince the garlic if you don't want large slices).
3. Place the vegetable broth, olive oil, mushrooms, artichoke hearts, onions, and garlic in a large pot. Break the fettuccine in half and add it to the pot along with the oregano, thyme, and some freshly cracked pepper. Push the ingredients down under the broth as much as possible.
4. Place a lid on the pot and bring it up to a rolling boil over high heat.
5. As soon as it reaches a boil, stir the pot to evenly distribute the ingredients and prevent the pasta from sticking. Turn the heat down to low so that the pot is just simmering. Allow the pot to simmer, with the lid on, for 10-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Give the pot a stir every few minutes to prevent the pasta from sticking.
6. Once the pasta is cooked through, add the frozen spinach. Allow the heat from the pasta to thaw the spinach. Stir the pot to help break up the clumps of spinach as they melt.
7. Serve hot.
Nutrition Information:
covered percent of daily need
