Ingredients:
2 Tbsp olive oil
3 cloves of garlic chopped
1 can of quartered artichokes drained
10 oz. baby bella mushrooms
4 oz. fresh spinach
Salt and pepper
1/2 lb. of spaghetti
sun dried tomato Alfredo (recipe follows)
2 Tbsp butter
2 Tbsp flour
1 tsp garlic powder
pinch red pepper flakes
2 c. milk
1 c. Parmesan
1 1/2 oz julienned sun dried tomatoes
Directions:
Heat 2 tbsp of olive oil over medium high heat. Add garlic and cook for 30 seconds, or until fragrant. Add artichokes and cook for about 2 minutes. Add mushrooms, and cook until artichokes begin to brown. Add spinach in batches, allow to wilt. Add salt and pepper to taste. Once all is added, wilt, and set aside.
Bring a large pot of salted water to a boil. Break spaghetti in half, and add to boiling water. Cook according to package directions. Once al dente, drain, reserving 1/2 c. of pasta water. Set pasta aside.
Sun Dried Tomato Alfredo:
In a medium pot, melt 2 tbsp of butter. Once melted, add 2 Tbsp of flour 1 tsp. of garlic powder, and a pinch of red pepper flakes. Stir until a paste forms. Slowly add 2 c. of milk, stirring constantly. Add 1 1/2 oz of sun dried tomatoes and 1 c. of shredded Parmesan. Continue stirring until a sauce (close to a nice gravy) forms. Once the sauce has thickened, add the sauce to the mushroom spinach mixture.
Put the pasta in a large bowl. Add some of the reserved water if it is too sticky. Add sauce and mix thoroughly. Taste, and add more seasoning as needed.
