Kosher salt and fresh cracked black pepperto taste
¾cupparmesan cheesegrated + extra for garnish
⅛teaspoonfresh ground nutmeg
Prepare the vegetables
Drain the artichokes. Coarsely chop the drained artichokes and set aside.
In a large pot or skillet, melt butter and heat olive oil. Add garlic and stir around until oil is fragrant; about 30 seconds. Add mushrooms. Sauté, shaking the pan, until the mushrooms are browned, tender.
Add the spinach to the pan in batches as necessary and wilt. When the spinach is wilted, add the artichokes and stir well to incorporate.
Pour the spinach mushroom and artichokes into a sieve and allow them to drain while preparing the noodles and Alfredo sauce.
Place a large pot of salted water over high heat and bring to a boil. Cook the penne according to package instructions. Drain and set aside, reserving 1 cup of salty pasta water.
While the pasta is cooking prepare the Alfredo Sauce. Heat butter and milk in a saucepan over low heat, stirring constantly until margarine is melted. Stir in cheese, and grate in the fresh nutmeg into the sauce.
Add the vegetables and ¼ cup of the salty pasta water at a time to the pasta and stir well. You may not need all of the pasta water. The pasta water will help loosen up the sauce and will help to better incorporate all the ingredients. Use your best judgment. The sauce will tell you how much is needed.Simmer another 1 to 2 minutes while the sauce thickens. Season with salt and pepper to taste.
Serve immediately with extra parmesan cheese and fresh chopped parsley.
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