• 3-4 oz. high fiber rotini or penne
• 1 TBS olive oil
• ½ cup chopped onion
• 1 cup sliced portabella mushrooms
• 2 tsp minced garlic
• 1 can cannellini beans (15 oz.) rinsed well and drained
• 7 oz. jar quartered drained artichoke hearts
• ¼ cup chopped sun-dried tomatoes in oil
• 1 TBS chopped fresh oregano or 1 tsp dried
• ¼ tsp crushed red pepper
• ¼ tsp ground black pepper
• 1/3 cup low sodium vegetable broth
• 1/3 cup heavy cream
• 2 cups lightly packed chopped spinach or kale
• 3 TBS grated Parmesan

Boil pasta al dente. Drain but reserve ½ cup pasta water to add at the end. Meanwhile, heat oil in a large skillet over medium. Add onion and mushrooms and cook until softened and stir in garlic for about 20 seconds. Stir in beans, artichoke hearts, tomatoes, oregano, black and red peppers. 

Add the broth and cream and bring to a simmer. Cook for about 5 minutes until it thickens a bit. Reduce heat to low and add spinach or kale. Stir until slightly softened. 

Remove from heat and sprinkle with Parmesan. Add pasta water as needed. Stir and serve. For leftovers, add pasta water before storing.