1 pound penne pasta
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, cut into pieces
4 garlic cloves, finely chopped
2 shallots, thinly sliced
1 1/2 pounds assorted mushrooms, such as cremini, portobello, shiitake, or fresh porcini, thinly sliced
2 tablespoons chopped fresh thyme plus a few sprigs for garnish
Freshly ground black pepper
3 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken stock or broth
1/2 cup cream or half-and-half
1 15-ounce can quartered artichoke hearts, drained well
1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a kitchen towel
1/4 teaspoon grated or ground nutmeg
1/2 cup grated Parmesan cheese
Bring a large pot of water to a boil. Add the pasta and salt and cook until al dente.
Heat a large nonstick skillet over medium to medium-high heat. Add the EVOO and butter. When the butter melts, add the garlic and shallots and swish around for 30 seconds, then add the mushrooms and combine.
This meal is pretty good, and my daughter, Susanna, really liked it. I changed it just a little. I ran out of penne, so I used some leftover macaroni, I ran out of Parmesan, so I used some Provolone. I'm sure that made a big difference. I accidentally forgot to add the thyme during the cooking, so I sprinkled it on at the end. Looks like I need to pay more attention when I'm buying ingredients. Anyway, the only thing I changed to the actual recipe was to change the Parmigiano-Reggiano to Parmesan. Oh, and she doesn't say what to do with the toast, so I just omitted it.