Artichoke Pasta
Creamy & cheesy with a bright lemony flavor, this Artichoke Pasta is the perfect meatless meal.
Foto: Spend With PenniesIngredients
- 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 )
- shredded Parmesan cheese
- chopped fresh parsley (or basil)
Steps
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.
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