1 package Cucina Fresca Pappardelle
1 jar (16 oz) Cucina Fresca Tomato Vodka Sauce
4 oz. Cucina Fresca Pesto Sauce
10-12 oz. fresh mushrooms, sliced
10-12 oz. marinated artichokes, diced
10-12 oz. fresh spinach
1-2 tsp. crushed red pepper flakes (optional)
1 Tbsp. butter
In large pan, sauté mushrooms in butter. Add artichokes. Stir in Tomato Vodka Sauce and 4 oz of Pesto. Add spinach; keep adding leaves as the spinach cooks down.
Cook Pappardelle in boiling, salted water for 2½ minutes. Strain. In large bowl, toss it all together, sprinkling in the crushed red pepper.