Spinach Fettuccine With Artichoke Sauce

• 2 (6 ounce) jars marinated artichoke hearts, drained, reserve marinade
• 3 tablespoons butter
• 1 cup sliced mushrooms
• 34 cup chopped walnuts
• 4 fresh garlic cloves, minced
• 1 tablespoon dried basil
• 1 cup ricotta cheese
• 34 cup parmesan cheese
• 12 cup heavy cream
• 1 (10 ounce) package spinach fettuccine

1. Coarsely chop artichoke hearts.
2. Melt butter with reserve marinade in a skillet.
3. Saute artichokes, mushrooms, walnuts, garlic, and basil just until tender.
4. In a blender, puree cheeses and cream.
5. Mix well with artichoke mixture.
6. Cook fettucine to al dente.
7. Pour sauce over noodles and toss to mix well.
8. Serve at once.

hearts, butter, mushrooms, walnuts, garlic, basil, ricotta cheese, parmesan cheese, heavy cream

Taken from www.food.com/recipe/spinach-fettuccine-with-artichoke-sauce-320252 (may not work)