Mushroom and Artichoke Fettuccine

1 box of Ronzoni Garden Delight Fettuccine noodles

1 can artichoke hearts quartered

1 12oz package button mushrooms roughly chopped

3 cloves garlic minced

1/2 cup veggie stock

1/2 cup of garlic infused olive oil (give or take)

splash of white wine

1 large handful of baby spinach

black pepper to taste



Boil noodles in salted water according to intructions, drain and set aside. Meanwhile, saute mushrooms, artichokes, and garlic in a drizzle of the garlic infused olive oil and when mushrooms are slightly carmelized, add veggie stock and wine. Let the flavors blend a little then add the noodles and moisten with a few drizzles of garlic infused olive oil and blend together. At the last minute, add the spincach and cook only until the spinach is just barely wilted. Salt and Pepper to taste.