A luscious creamy pasta that's easy enough for midweek but also impressive enough for company!
Course Main Dish
Cook Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 4
Calories 728kcal
Author Nagi from RecipeTin Eats
Ingredients
10ozlinguine or fettuccineor other long pasta of choice
1tbspbutter
2garlic clovesminced
½onionfinely chopped (~1/2 cup)
1cupheavy cream
1cupmilkI use low-fat
¾cupfreshly grated parmesan cheese
3large handfuls baby spinach leaves
14ozjar artichoke heartsdrained and halved or quartered
Salt and pepper
To Serve
Finely chopped parsley
Freshly grated parmesan cheese
Instructions
Bring a large pot of salted water to boil. Cook pasta until just before al dente (i.e. packet cook time minus 1 minute).
RESERVE a mug of pasta cooking water, then drain the pasta and set aside.
Meanwhile, melt butter in a large skillet over medium-high heat. Add garlic and onion, saute for 3 minutes or until onion is softened.
Add cream and milk. Bring to a simmer, then simmer for 3 minutes or until thickened. Stir in the parmesan cheese until it melts. Add artichokes and pasta plus 1/4 cup of pasta cooking water. Toss pasta gently for 1 to 2 minutes, or until sauce thickens and coats the pasta - there should be little left pooled at the bottom of the skillet.
Quickly stir spinach through - it will wilt quickly.