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Garlic & Artichoke Spinach Fettucine

1 head (not clove) garlic
3 tablespoons olive oil, divided
salt & pepper to taste
1 small onion, thinly sliced
6 roma tomatoes, seeded & chopped
6 oz. jar marinated artichokes, drained & chopped
1 tablespoon fresh chopped thyme
1/2 cup vegetable broth
12 ounces spinach fettucine, cooked & drained
grated Parmesan or Romano cheese, (optional)

Preheat oven to 350 degrees F. Cut the top off garlic heat to
expose cloves. Pull off any loose peel. Place on square of foil,
drizzle with 1 tablespoon of oil; sprinkle with salt & pepper.
Wrap foil around garlic and bake 45 minutes. Cool for 15 minutes
or until it can be handled.

Meanwhile, add remaining 2 tbsp. of oil to large skillet and heat
on medium. Saute the onion until wilted, about 3 minutes. Mix in
tomatoes, artichokes, and thyme. Cook for 5 minutes then stir in
the vegetable broth and bring to a boil. Stir in cooked pasta and
heat through on high about 2 minutes. Squeeze the garlic head to
extract the cloves and stir them into the pasta. Season with salt
& pepper and cheese to taste and serve.

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