Go Back
–+ servings
A shallow bowl full of Spinach and Artichoke One Pot Pasta with spinach and feta on the sides.
Print Recipe Add to Collection
4.04 from 127 votes

One Pot Spinach and Artichoke Pasta

This delicious and simple One Pot Spinach and Artichoke Pasta that takes less than 30 minutes to make and is packed with vegetables.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Total Cost: $9.07 recipe / $1.62 serving
Servings: 6
Calories: 372.45kcal
Author: Beth Moncel

Ingredients

  • 8 oz. mushrooms $1.69
  • 1 13oz. can artichoke hearts $2.59
  • 4 cloves 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
  • black pepper freshly cracked, $0.05
  • 4 oz. spinach fresh or frozen, $0.65
  • 1 pinch red pepper crushed (optional), $0.05
  • 3 oz. feta (optional), $2.19

Instructions

  • Rinse the mushrooms to remove any dirt or debris, then slice them 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 and dice the onion if you don't like large pieces).
  • 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 (10-15 cranks of a pepper mill). 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 simmering. Allow the pot to simmer, with the lid on, stirring every couple of minutes, for 10-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Make sure the broth is simmering the entire time, turning the heat up slightly, if needed, to maintain a simmer.
  • Once the pasta is cooked through, add the spinach and stir it into the pasta, allowing the heat to wilt the spinach (if using frozen, stir until the heat has thawed the spinach).
  • Serve the pasta hot with a pinch of crushed red pepper and some crumbled feta on top, if desired).

See how we calculate recipe costs here.

Notes

If you use low sodium vegetable broth, you may want to season with a little salt at the end. Sometimes just a pinch of salt will help pronounce the flavors and prevent a bland finish.

Nutrition

Serving: 1Serving | Calories: 372.45kcal | Carbohydrates: 56.48g | Protein: 13.22g | Fat: 13.25g | Sodium: 1393.85mg | Fiber: 10.42g