I like this pasta dish almost as much as this one. Ya ya, it has cream in it, too. Remember when I said that recipes with sesame oil get my attention? Well, pasta dishes with cream have the same effect. So sue me. Come on, people…live a little! It’s not like it’s high fructose corn syrup or aspartame. It comes from a cow. Mooooo. Let’s clog up those arteries with something that’s natural and makes us feel good.
Ah, I kid.
I stole this one from Joanne. I have a Joanne folder. I really do. If you hung out at her place as much as I do, you would too. Although she was silly and used almond milk and half n half, instead of cream. But she’s an M.D. in training, and a marathon runner. So I cut her a little slack.
Seriously, don’t miss out. It’s a my-belly-is-so-full-but-my-mouth-wants-more type of pasta extravaganza.
Next week we will discuss my love for Cool Whip.
Ah, I kid.
Spaghetti with Tomatoes, Artichokes, and Cream
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)
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.
(adapted from the fabulous Joanne at Eats Well With Others)