Description
Hot buttered pasta tossed with spinach and artichokes in a creamy, garlicky, parmesan sauce. Simple, yet elegant. Perfect for date night or a quick weeknight dinner. Ready in under 30 minutes.
Ingredients
Scale
For the Pasta:
- 1 pound linguine ((454g))
- 1 tablespoon butter ((.5oz, 14g))
For the Sauce:
- 2 tablespoons olive or butter ((1oz, 28g))
- 1 medium onion diced
- 5 cloves garlic finely minced
- ¾ cup chicken broth ((6oz, 170g))
- 1 ½ cup cream or half and half ((12oz, 340g))
- ¾ cup finely grated parmesan cheese ((3oz, 85g))
- 6 ounce bag of baby spinach leaves whole or roughly chopped ((170g))
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 14 oz can artichoke hearts in water ((397g) drained, rinsed, and quartered)
- Red pepper flakes (salt, and pepper to taste)
Instructions
For the Pasta:
- Bring a large pan of salted water to a boil. Add the pasta and cook until al dente. Drain and toss with butter.
For the Sauce:
- Heat olive oil or butter in a skillet over medium heat.
- Add onions and cook until softened.
- Add the garlic. Stir and cook for about 1 minute.
- Deglaze pan with broth, scraping bottom to release any bits sticking to the bottom of the pan.
- Add cream and bring to a simmer. Allow to simmer for 2 minutes.
- Turn off heat and whisk in parmesan until melted.
- Stir in baby spinach. Gently stir in artichoke hearts.
- Salt and pepper to taste.
- Combine pasta and sauce.
- Serve.