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.
Not really.
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.
Not really.
Spaghetti with Tomatoes, Artichokes, and Cream
Serves 4
Prep time: 10 minutes
Total time: 25 minutes
Ingredients
• 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.
Print this recipe (adapted from the fabulous Joanne at Eats Well With Others)
{ 21 comments… read them below or add one }
This looks really good!!! I just found your blog today (was googling the stuffed choc chip cookie recipe) so I haven’t made anything here except for those cookies yet. But I really like how you grouped together all the vegetarian recipes. I will definitely be making this and several other dishes I came across on here. Thanks a lot for sharing!! Great blog.
Jen – I think I actually end up doing the opposite…doubling the amount of sauce. BUT, I have 4 to feed, and always wanting leftovers, so I don’t like cutting back on the pasta. I don’t like capers, but I imagine that would be a really great addition for people that do. I do love this dish with shrimp and have made it that way several times.
I made this dish the other night…with shrimp, BUT I only cooked half the pasta the recipe called for. I find that many times I have too much pasta and not enough yummy goodness to cover it. For me, the 1/2 lb. of pasta was perfect. This is super yummy and I will make it again. The cream is so minimal that it’s not heavy, and it, with the broth, creates the perfect texture of sauce.
I think next time I am, per my husband’s request, going to try adding some capers and maybe a bit of rosemary (’cause I love fresh rosemary). Any other suggestions Ame?
I love this combination of ingredients. And, how can you go wrong with cream?
Sure looks good to me.
‘
Are we allowed to tell Joanne jokes? She knows, I am kidding. I hope you do, too.
Thanks for hosting this week.
Jessica & Natasha – Thanks!
Dani – LOL. Ah, Dani. You’re awesome. The skinny women are crabby because they’re hungry. And pie with the Cool Whip? Naturally.
Ruth – Yes, Joanne is a gem. And like a drug. You are most awesome to let me host your baby. I love PPN!
What a great dish – I too love Joanne and her hilarious posts with the most droolingly delicious pastas. Thanks for hosting this week’s Presto Pasta Night.
I would rather live my life enjoying what I eat (since we all must do it to survive) than be skinny (& bitchy~you know all the skinny women are crabby to say the least) and even if it ends up taking a few months off my life. (Let’s hope only months.) Add the cream, use real butter and sugar, eat pie. As long as you don’t overdo, good food is one of the joys of living (in my opinion.) Will there be pie to go with the Cool Whip? Have a great week, sweetheart. *BIG Hugs*
A delicious pasta dish, so yummy with artichokes!
This sounds awesome! Yum!
Jen – I’m so glad I could entertain you at such an early hour! Lucky for me, I have leftovers for lunch. Oh, and Joanne…she has that effect on people.
Dad – Do what Paul does: make the dish and then pick out the artichoke pieces. Paul does it. I’d normally find this completely annoying, except it means more for me, so I allow it.
Jay – Oh! Oh! I’ve actually made this with shrimp. And it was great. Glad you mentioned that!
With a lack of substance (i.e. protein… aka “meat”) to this dish, I agree with Mom and feel it would make an excellent side dish.
However, think of what a few shrimp just might add to this tasty recipe? This would definitely vault it into the carnivore “complete meal” catagory. Then just bring on the garlic bread and sit back with a little vino (just a glass…or two…or three).
Sorry, Amy but I look at artichokes the same way I do okra, that furry veggie that you have to scrape, then boil, then peal, then throw out. Other than that Mrs. Lincoln, I like the rest of the recipe though what I’m really looking forward to is next week when we get to have cool whip with high fructose corn syrup on cherry-almond fudge ice cream.
Hey, what about chucking the chokes and putting in clams?
P.S. I just went to Joanne’s website. I think I’m in love.
ROFL (OK, really just sitting in my chair laughing out loud….but SICLOL doesn’t have the same ring to it). Your post is hilarious!
I will be making this one since the “other” one you refer to was divine…drool. Of course, I will have to add chicken for you know who. I’m suddenly very, very hungry.
Joanne – I once ate an entire tub of cool whip with a spoon. True. Just stood there at the kitchen counter top and kept spooning the fluff into my mouth. Then I wanted to throw up.
Mom – Yes, this would make a wonderful side. And the cream ends up being so little if you’re serving it out to several people.
Paige – Paul isn’t a big fan of artichokes either, and actually all his pieces did seem to end up on my plate. I didn’t mind, though since I love artichokes.
Cheryl – Ha! Cheryl, you’re so funny. And your thighs are not that big crazy lady!!
Eliana – Seriously, I’ve never seen a frown on anyone’s face when eating a slice of pie or cookie. They make everything better.
Ah yes – Joanne has so many goodies. Your version of this looks incredible.
And to your comment on my cookie post – YES – pie and chocolate chip cookies would DEF solve world peace :)
Hard to beat a one pot pasta dish on the table in less than 30 minutes. And I say bring on the cream. My thighs are already big, another 1/2 cup isn’t going to matter. Or maybe that’s how they got there to begin with. Lol.
This looks so delicious. I love all the ingredients but my husband wouldn’t do the artichokes. Will have to think of a substitute or just force him to pick them out!
I don’t mind that small amount of cream, and this is a fast, easy recipe that I will try. This could be a great side dish rather than the main attraction.
You are adorable. I think I say to myself at least once a day, “Amy is adorable”. So very true.
This was a good pasta dish. If I hadn’t been cooking a whole recipe for one and therefore ended up eating it for four days straight, I would have used cream. But you have a husband to pawn it off to. I need to get me one of those.
I personally have an “Amy” binder. So I think we’re even. And I love cool whip. I love it so much that I can’t keep it around because I’ll eat a tub of it. In a day.