INGREDIENTS
1 14 ounce can
Artichoke hearts
2 cups
Baby spinach
1/2 tsp
Basil, dried
8 oz
Cremini mushrooms
2 cloves
Garlic
1
Onion, large
1/4 tsp
Thyme, dried
12 oz
Fettuccine
1
Kosher salt and freshly ground black pepper
1/4 tsp
Red pepper flakes
2 tbsp
Butter, unsalted
1 cup
Parmesan