Parmesan pasta with artichokes
If you’re looking for a delicious dinner that you can bring together in a snap, this is it. I often have a jar of artichoke hearts (packed in water) in the pantry, and there’s always Parmesan cheese to be had in my freezer. With just a few ingredients, you get a meal that’s out of the ordinary and delicious. (The artichoke hearts are a great pizza topping too!)
Recipe: Parmesan Pasta with Artichokes
(adapted slightly from delish.com)
2 Tbsp. butter
2 cloves garlic, minced
1 c. heavy cream or half and half
3/4 tsp. kosher salt
freshly ground black pepper, to taste
2 1/2 c. artichoke hearts (packed in water), drained, cut into halves or quarters
1 lb. dried pasta
1/2 c. shredded Parmesan cheese
2 Tbsp. fresh or dried chives or parsley
Cook pasta according to package directions. While pasta is cooking, melt butter in a medium saucepan over low heat. Add garlic and cook for 30 seconds. Stir in the cream, salt, pepper, and artichoke hearts. Cook until heated through.
Sprinkle Parmesan cheese and chives in the bottom of a large serving dish. Toss pasta with cream mixture and add to serving dish. Toss to combine. Sprinkle top with additional cheese, if desired.