Ingredients

• 2 cups sliced mushrooms
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1 cup marinated artichoke hearts, drained
• 1 tsp dried oregano
• 1 lb dried penne pasta
• 5 cups vegetable broth
• 4 cups chopped baby spinach
• 3/4 cup freshly grated Parmesan cheese
• Salt and pepper to taste

Preparation

In a Dutch oven, heat the oil over medium-high heat. Add the onions and mushrooms and cook until they release their moisture, about 5 minutes. Add the garlic and cook until it becomes fragrant, another minute. Add the artichokes, oregano, penne and vegetable broth. Cook, stirring frequently, until the pasta is almost completely cooked, about 10 to 12 minutes. Stir in the spinach and cook until it has wilted, another 1 to 2 minutes. Stir in the Parmesan cheese.
Serve immediately or store in the refrigerator for up to 3 days.