Italian

Spinach-Artchok Fettuccini is for Dinner.

Spinach-Artchok Fettuccini takes 15 minutes to prepare.

Spinach-Artchok Fettuccini takes 15 minutes to cook.

Spinach-Artchok Fettuccini makes 5 servings.

The ingredients for Spinach-Artchok Fettuccini are:

1 bx 10oz. frozen spinach

3 clove garlic (pressed or grated)

1 sm onion, yellow

2 Tbsp all purpose flour

1 c chicken stock

1 c heavy cream

1/8 tsp nutmeg

1 can(s) 14oz. artchoke hearts(chopped)

1 1/2 c parmigiano-reggiano cheese (grated)

1 cup of can mushrooms

to taste salt and pepper

1 bunch 1lb box of fettuccini

Here is how you make Spinach-Artchok Fettuccini:

1 Start a large pot of water (to a boil,for pasta) Defrost spinach in microwave, and wring it dry with clean kitchen towel and set aside 2 Heat a deep skillet over medium heat with extra virgin olive oil and butter when butter melts it?s hot add garlic and onion (I grate mine right over skillet) cook about 1 minute. 3 Whisk in stock then cream and bring sauce to bubble. Season sauce with nutmeg and reduce to low heat Add spinach separating as you add then add artichokes Stir in cheese salt and pepper to taste 4 Salt water for pasta and cook pasta according to package Drain well and toss with sauce and serve immediately.Serving Size: makes 5 - 1 1/5 cup servings (its more the it sounds)Number of Servings: 5Recipe submitted by SparkPeople user STACEYEXLEY.

The nutritional information for Spinach-Artchok Fettuccini is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 307.7

• Total Fat: 18.5 g
• Cholesterol: 57.4 mg
• Sodium: 994.4 mg
• Total Carbs: 18.9 g
• Dietary Fiber: 3.0 g
• Protein: 18.3 g

Spinach-Artchok Fettuccini is Italian cuisine.