Creamy, flavorful, and filling, this Artichoke Pasta will hit all the right notes for dinner!
A simple creamy artichoke sauce is mixed with your favorite pasta for an easy weeknight meal.
Ingredients :
8 ounces linguine pappardelle, or other long pasta, reserve ½ cup pasta water
1 tablespoon olive oil
2 cloves garlic minced
¾ cup white wine
⅓ cup chicken broth
2 teaspoons fresh lemon juice
12 ounces marinated artichoke hearts drained and coarsely chopped
¾ cup heavy whipping cream
¼ cup shredded Parmesan cheese shredded
1 teaspoon cornstarch
1 cup fresh spinach packed, optional
Optional Garnish
shredded Parmesan cheese
chopped fresh parsley or basil
Directions :
Add pasta to a large pot of salted water. Cook according to package directions. Drain well, reserving ½ cup pasta water, do not rinse.
Meanwhile, in a 12" skillet, heat 1 tablespoon olive oil over medium heat and add garlic, cook just until fragrant, about 30 seconds.
Add white wine, broth, and lemon juice, then simmer until reduced by half, about 5 minutes.
Stir in artichokes, heavy cream, and parmesan cheese. Simmer for 3-5 minutes or until slightly thickened.
Combine 1 teaspoon cornstarch with 2 teaspoons cold water and add to the skillet. Simmer 1 minute more.
Add cooked pasta, spinach, and 2 tablespoons of pasta water and mix well adding additional pasta water if needed. Season with salt & pepper to taste.
Sprinkle with parmesan cheese and parsley if desired.
