details
- Serves 4
- Prep time: 10 minutes
- Total time: 25 minutes
- 1 pound thin spaghetti
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 (14 ounce) can quartered artichoke hearts, drained
- 1 (15 ounce) can diced tomatoes
- 1/2 cup heavy cream
- 1/3 cup chicken broth (or veggie broth)
- salt and pepper
- 1/2 teaspoon nutmeg
- 1/2 cup grated Parmesan cheese
- Parsley or scallions for garnish (optional)
directions
Set a large pot of water to boil. Cook pasta until al dente.
While the pasta is cooking, melt olive oil and butter in a large pan over medium high heat. Add onion and garlic; sauté for 2-3 minutes until onion is soft and translucent.
Add tomatoes and artichokes; gently stir to combine. Let simmer for 5 minutes. Reduce heat to low and add your cream and broth. Add the nutmeg and season with salt and pepper. Stir in the Parmesan.
Add the pasta to the sauce and mix thoroughly. Sprinkle with parsley (if using) and serve hot.