Because of the recent east coast heat wave (90s and humid, ugh), I have been doing my best to avoid
cooking using the oven. We had some leftover artichoke hearts in the fridge, so this recipe was perfect using pantry staples. It was a light cream-based pasta that was perfect for a weeknight meal.
Spaghetti with Artichoke Hearts and Tomatoes
2 Tbsp. Olive Oil
2 Tbsp. butter
3 cloves garlic, minced
1 small onion, finely chopped
1 can (14.5 oz) artichoke Hearts, drained
1 can (14.5 Oz.) diced tomatoes, with juice
1 cup heavy cream
½ cups chicken broth (more as needed)
½ tsp. nutmeg
Salt And Pepper, to taste
1 pound thin spaghetti
1 cup Parmesan, freshly grated
2 Tbsp. fresh parsley (or other herbs), chopped
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes, and stir and cook for 8 to 10 minutes.
Meanwhile, cook pasta in salted boiling water according to package direction until al dente. Drain and set aside.
Reduce heat on your artichoke mixture to low. Stir in cream and chicken broth. Add salt and pepper to taste. Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan, then pour sauce over the top. Add parsley, and toss lightly to combine and coat; add a tiny bit of additional chicken broth if sauce seems too thick.