Recipe slightly adapted from Budget Bytes
Yields 6 huge servings
196 calories per serving
8 oz sliced mushrooms
14oz can artichoke hearts, drained & chopped
4 cloves garlic, minced
1 medium yellow onion, diced
5 cups veggie broth
2 tbsp olive oil
12 oz whole wheat spaghetti
1 tsp oregano
1/2 tsp thyme
Cracked black pepper
4 oz frozen cut spinach (not thawed!)
Place veggie broth, olive oil, mushrooms, artichoke, onions, & garlic in a large pot.
Break the spaghetti in half & add it to the pot along with oregano, thyme, & black pepper.
Push ingredients under the broth as much as possible.
Place a lid on the pot & bring it to a boil.
As soon as the pot reaches a boil, stir to evenly distribute ingredients.
Turn the heat down to low, replace the lid, & let simmer for 15 minutes.
Stir the pot every few minutes to prevent pasta from sticking.
Once the pasta is cooked through, turn off the heat, add the frozen spinach, replace the lid & allow the heat from the pasta mixture to thaw the spinach.
The smells that came from my kitchen while this was cooking were AMAZING. I still have some of this leftover from last week & Im going to gobble it up from lunch today.