Friday, January 8, 2010

Whole Wheat Thin Spaghetti with Tomato - Artichoke cream Sauce

This is a very quick, easy to fix dinner idea. It has a lot of flavor, nice texture and you can add more protein by using whole wheat pasta (which I did). It's ready within minutes and you can serve it with a nice piece of italian or garlic bread... yummy!


2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 medium onion, finely diced
1 14.5 ounce can artichoke hearts (quartered or whole), drained
1 14.5 ounce can diced tomatoes with juice
1 cup heavy cream
1/2 cup chicken broth, more as needed
1/2 teaspoon nutmeg
salt & pepper to taste
1 pound thin spaghetti
1 cup freshly grated Parmesan cheese
2 tablespoons chopped chives or other herbs (I used fresh basil)


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 and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. 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

(*) It is very important. Once you add the cream, cook ONLY until heated through, otherwise your sauce will break.

Source: Recipe Courtesy of The Pioneer Woman Cooks!

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