Yields 4 servings.
2 cups fettuccine noodles
¼ cup olive oil
2 tablespoons fresh chopped garlic
½ cup sliced onions
½ cup chopped green bell peppers
½ cup chopped red bell peppers
1 ½ cups sliced button mushrooms
1 ½ cups quarter chopped artichoke hearts (canned)
¼ cup white wine
2 cups raw spinach
1 ½ cups Stock Up Vegetable Stock
salt and pepper to taste
2 fresh chopped tomatoes
1 tablespoon fresh basil
Cook the pasta according to directions. Meanwhile sauté onions and garlic in olive oil till translucent. Add mushrooms, artichoke hearts and bell peppers. Sauté 4 minutes. Deglaze pan with white wine. Add fresh basil, salt and pepper, spinach and fresh tomatoes. Sauté 3 minutes. Serve over cooked pasta.