Spinach fettuccine with Hearts of Palm, artichoke and onions

Spinach fettuccine with artichoke and onions


  • ½ cup of Dulu hearts of palm, chopped
  • 8 oz of sliced mushrooms
  • 1  14 oz can of artichoke hearts, rinsed, drained and chopped
  • 2  cloves garlic, chopped
  • 5  cups of vegetable broth
  •  tablespoons of  olive oil
  • 12  oz of whole wheat fettuccine, broken in half
  • 2 teaspoons of Italian seasoning
  • 1 cup of spinach, chopped
  • 1 onion, sliced


  1.  Mix all the ingredients -except spinach- in a large pot. Cover and bring to a boil. Once liquid begins to boil, reduce heat to a simmer.
  2. Cook 10 to 15 minutes or until most of the liquid has been absorbed. Stir frequently so pasta doesn’t stick.
  3.  Once the pasta has reached desired degree of doneness, add the spinach. Stir and serve hot.