Spinach Fettuccine With Mushrooms And Artichokes

• 4 Tbsp. olive oil
• 1 lb. mushrooms, sliced
• 3 large garlic cloves, pressed
• 1 tsp. dried thyme, crumbled
• 1 large red bell pepper, coarsely chopped
• 1 (9 oz.) pkg. frozen artichoke hearts, thawed and drained
• 1 c. whipping cream
• 1/2 c. vegetable stock or milk
• 1/2 c. grated Parmesan
• 1 lb. spinach fettuccine
• additional grated Parmesan

1. Heat 3 tablespoons oil in heavy, large skillet over high heat. Add mushrooms, garlic and thyme and saute until mushrooms are golden, about 6 minutes.
2. Add bell pepper and saute 3 minutes. Add artichoke hearts, cream, stock and 1/2 cup cheese and simmer 3 minutes.
3. Season to taste with salt and pepper.
4. Cook fettuccine in large pot of boiling, salted water until just tender but still firm to bite.
5. Drain.
6. Transfer to bowl.
7. Toss with remaining 1 tablespoon oil.
8. Pour sauce over.
9. Serve, passing additional cheese separately.

olive oil, mushrooms, garlic, thyme, red bell pepper, frozen artichoke hearts, whipping cream, vegetable stock, parmesan, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440187 (may not work)