Spinach & Artichoke Wonderpot

I told you guys that I was big into spinach last week.  And this was so super tasty.  I did make some alterations from the original recipe to bring the calorie count down but, nothing major.  I think that Ill top this with a little bit of feta next time I make it.  It was really super tasty without but, I think that it wouldve made it that much more amazing.

Recipe slightly adapted from Budget Bytes
Yields 6 huge servings
196 calories per serving

INGREDIENTS

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!)

DIRECTIONS

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.

Serve hot.

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.