Spaghetti with Artichoke Hearts and Tomatoes
Love this meal. Provides LOTS of left overs if you actually use the full 1 lb of pasta. Very good. Not my recipe mom found it from Pioneer Woman (a blogger). Here ya go!
Ingredients:
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 medium onion, finely diced
1 14.5 ounce can artichokes (quartered or whole), drained
1 14.5 ounce can diced tomatoes with juice (I accidentally drained them..everything was fine)
1 cup heavy cream (mom skips this one, I didn't)
1/2 cup chicken broth, more as needed
1/2 teaspoon nutmeg (I did this but will try it without it next time. It was very good but am curious to see what it would be like without it)
salt and pepper to taste
1 lb thin spaghetti (1/2 lb would work just fine)
2 cups grated Parmesan cheese
2 tablespoons chopped chives or other herbs (totally skipped this one)
Cook Spaghetti till al dente, drain and set aside
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. Stir and cook for 8 to 10 minutes
Reduce heat to low. Stir in cream, broth and nutmeg. Add salt and pepper to taste (I cant remember if I did this). Do not under salt Cook over low heat until heated through, then turn off heat.
Place drained pasta in large bowl (I just used same pot I cooked the pasta in). Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chopped chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.
I did use the whole pound of spaghetti so I will be eating this for a very very long time.
Ingredients:
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 medium onion, finely diced
1 14.5 ounce can artichokes (quartered or whole), drained
1 14.5 ounce can diced tomatoes with juice (I accidentally drained them..everything was fine)
1 cup heavy cream (mom skips this one, I didn't)
1/2 cup chicken broth, more as needed
1/2 teaspoon nutmeg (I did this but will try it without it next time. It was very good but am curious to see what it would be like without it)
salt and pepper to taste
1 lb thin spaghetti (1/2 lb would work just fine)
2 cups grated Parmesan cheese
2 tablespoons chopped chives or other herbs (totally skipped this one)
Cook Spaghetti till al dente, drain and set aside
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. Stir and cook for 8 to 10 minutes
Reduce heat to low. Stir in cream, broth and nutmeg. Add salt and pepper to taste (I cant remember if I did this). Do not under salt Cook over low heat until heated through, then turn off heat.
Place drained pasta in large bowl (I just used same pot I cooked the pasta in). Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chopped chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.
I did use the whole pound of spaghetti so I will be eating this for a very very long time.