Artichoke Pasta
Tomatoes, artichokes, and cream come together in this delicious 20 minute Artichoke Pasta recipe. A super quick and easy dinner for any night of the week.
Servings: 6
Ingredients
- 1 pound dry spaghetti
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium sweet onion , diced
- 4 cloves garlic , minced
- 15 ounce can Italian seasoned diced tomatoes , undrained
- 14 ounce can quartered artichoke hearts , drained
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg
- 1/2 cup heavy cream
- 1/2 cup low sodium vegetable broth ( or chicken broth)
- 1/2 cup grated Parmesan cheese
- 1/3 cup chopped fresh parsley
Instructions
- Set a large pot of salted water to boil. Cook pasta until al dente according to package directions.
- While the pasta is cooking, melt olive oil and butter in a large nonstick pan over medium-high heat. Add onion; sauté for about 3 minutes until soft and translucent. Stir in garlic and cook for 30 seconds until fragrant.
- Add in the tomatoes (with their juices) and artichokes; gently stir to combine.
- Add in the salt, pepper, and nutmeg. Let simmer for 5 minutes.
- Reduce heat to low and add in the cream and broth. Stir in the Parmesan. Warm through. Taste and adjust seasoning, if necessary.
- Drain the pasta and add to the sauce and mix thoroughly. Sprinkle with parsley, toss, and serve hot.
Nutrition
Calories: 489kcal | Carbohydrates: 53g | Protein: 16g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 675mg | Potassium: 661mg | Fiber: 7g | Sugar: 9g | Vitamin A: 958IU | Vitamin C: 17mg | Calcium: 156mg | Iron: 3mg