- 1/4 cup onion, chopped
- 1 clove garlic, minced
- 1 tablespoon butter or olive oil
- 1 can diced tomatoes
- 1 can quartered artichoke hearts, drained, rinsed, and roughly chopped
- 1/2 cup mushrooms, sliced (I used crimini mushrooms, or baby Portobello mushrooms)
- 1/4 cup vegetable broth (you may substitute chicken broth)
- 1/4 cup white wine
- 1/2 cup heavy cream
- Fresh baby spinach (I used almost all of a six-oz package of spinach)
- Angel hair pasta, prepared according to directions on package
- Salt and pepper to taste
- Asiago or Parmesan Cheese for garnish (optional)
Add olive oil or butter to the bottom of a heavy sauce pan over medium-high heat; add onion and saute until fragrant and a little brown (about 3-5 minutes). Add garlic and mushrooms, continue to saute until garlic is fragrant, but not burnt.
Pour in tomatoes (no need to drain), artichokes, broth, and wine, and increase heat to a boil, then reduce to a simmer. Reduce sauce for 10-15 minutes, until about half the liquid has evaporated, then add the heavy cream and stir. Season well with salt and pepper.
Drain pasta and add to the sauce (optional; you are welcome to serve your pasta and sauce separately), and add spinach. The combined heat of the pasta and sauce should wilt the spinach nicely. Top with shaved Asiago or Parmesan cheese, and enjoy! :)
