Too tired to cook or sick of takeout (or both)? Well, this Artichoke Tomato Pasta dish inspired from The Pioneer Woman is super easy to make, plus it’s fairly inexpensive per serving — especially if you’re coupon or deal savvy — and it will leave you with leftovers. Best of all, you probably have most of the ingredients right now in your pantry! If not, grab the essentials next time you shop. This is so yummy, you’ll wish for it even when you’re not in the mood to cook or for takeout.
Artichoke Tomato Pasta
- olive oil
- mushrooms (optional)
- diced tomatoes
- can of artichoke hearts
- heavy cream
- chicken broth (or veggie broth)
- 1-1.5 boxes of spaghetti or pasta of your choice
- LOTS of freshly grated Parmesan cheese
Nutshell Directions for the Tired, Cranky, Hurried Parent: Start boiling water for pasta. Saute up a couple of cloves of garlic & an onion in a couple of tablespoons of olive oil. Add a couple of tablespoons of butter. Add chopped mushrooms (optional). Add 1 14oz can of drained, chopped up (or leave as big chunks if you prefer) artichoke hearts(the plain kind, no fancy marinades). Add entire 1 14oz can of diced tomatoes. Add 1 cup of heavy cream (or half-n-half if you prefer or don’t have heavy cream on hand). Add 1/2 – 3/4 cup of broth. Add a light sprinkle of nutmeg (or approx. 1/2 teaspoon). Add salt & pepper. Stir. Cook pasta, drain, and stir in a scoop of Parmesan cheese. Pour sauce over pasta and stir. Optional: season with herbs.
For detailed instructions and great visuals from the original, un-tweaked recipe, click over here.