We all know The Pioneer Woman turns out some mean recipes so I don’t often use her site as a reference for Maynard. You know where she is and you’ve seen her recipes. But I decided to make an exception for this one because she said it was a good “week-day” meal and after realizing I had all the ingredients in my cupboard & fridge I decided to give it a go. Because it cooked up fast, was super filling and was an instant hit with the kids I couldn’t resist posting it!
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 3 cloves garlic, minced
- 1/2 onion, finely diced
- 14 oz. can artichoke hearts, drained & quartered
- 14.5 oz. can diced tomatoes with juice
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 teaspoon nutmeg
- salt and pepper, to taste
- 1 pound thin spaghetti
- 1 cup parmesan cheese
- 2 Tablespoons chives (or other herbs) chopped
- While water comes to a boil for the pasta, melt olive oil and butter in a large skillet over medium heat. Add garlic and onion then sauté for 2 to 3 minutes.
- Add artichoke hearts and tomatoes, then stir and cook for 8 to 10 minutes. Reduce heat to low.
- At this point, the pasta water should be pretty close to boiling and ready to add the pasta.
- Stir the cream and chicken broth into the artichokes and tomatoes. Add salt and pepper to taste.
- Cook over low heat until heated through, then turn off heat.
- Place cooked & drained pasta in a large bowl & pour sauce over the top. Add chives & nutmeg. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick. Sprinkle with parmesan.