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

Cooking Instructions:

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.

Recipe provided by Cameron Greaves at Stock Up. For more recipes and to browse their soups, stocks, sauces, salad dressings and ready made meals visit their website.