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.
Prep Time: 10mins
Cook Time: 10mins
Total Time: 20mins
1tablespoonextra-virgin olive oil
1mediumsweet onion, diced
15ouncecan Italian seasoned diced tomatoes, undrained
14ouncecan quartered artichoke hearts, drained
1/2cupLow sodium vegetable broth( or chicken broth)
1/2cupgrated Parmesan cheese
1/3cupchopped fresh parsley
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.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.