Spaghetti with Artichoke Hearts and Tomatoes
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 3 cloves Garlic, Minced
- ½ whole Medium Onion, Finely Diced
- 1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
- 1 can Diced Tomatoes With Juice (14.5 Oz.)
- 1 cup Heavy Cream
- ½ cups Chicken Broth (More As Needed)
- ½ teaspoons Nutmeg
- Salt And Pepper, to taste
- 1 pound Thin Spaghetti
- 1 cup Parmesan Cheese, Freshly Grated
- 2 Tablespoons Fresh Chives (or Other Herbs) Chopped
- Produce
- Artichoke hearts (1 can)
- Chives, Fresh (2 Tablespoons)
- Garlic (3 cloves)
- Onion, whole Medium (1/2)
- Tomatoes, With Juice (1 can)
- Canned Goods
- Chicken broth (1/2 cups)
- Cooking & Baking
- Nutmeg (1/2 teaspoons)
- Olive oil (2 Tablespoons)
- Salt and pepper (1)
- Pasta & Grains
- Spaghetti, Thin (1 pound)
- Dairy
- Butter (2 Tablespoons)
- Heavy cream (1 cup)
- Parmesan cheese (1 cup)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published October 14, 2009 (3 years ago).
125 people saved this recipe.
