This dish seemed really easy to make, and it contained pasta, which is a "must have" for me these days, so we decided to give it a try. Very tasty! But don't substitute soy milk for heavy cream. Our sauce was on the watery side, instead of the thick and creamy side. Still tasted good though. And it'd be great with some grilled chicken added, and a green salad on the side. I made it exactly as the recipe stated, except for my soymilk substitution.
- 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
- Cook spaghetti till al dente. Drain and set aside.
- Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.
- Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
- Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.