Cheesy Spinach and Artichoke Pasta with Mushrooms

Ingredients:

• 2 bags fresh spinach, approximately 18 ounces
• 8 ounces goat cheese (or you can substitute cream cheese)
• 3/4 cup parmesan cheese
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/4 cup chicken or vegetable broth
• 1/4 cup white wine
• 2 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 8 ounces white mushrooms, sliced
• 2 tablespoons olive oil
• salt and pepper to taste

Directions:

• In a large skillet, over medium heat saute garlic in olive oil and add mushrooms until softened.
• Next add broth and spinach (add spinach a little at a time until wilted down).
• In a separate pot, cook pasta according to package instructions and drain.
• Pour in white wine, then add artichoke hearts, goat cheese, parmesan, red pepper flakes, and salt and pepper.
• Reduce heat to low and let simmer until all ingredients are melted and incorporated.
• Add sauce to cooked pasta and serve.

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***Fresh garlic bread or a salad is a great accompaniment to this dish*****