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- Spaghetti with Artichoke Hearts and Tomatoes
-
- 2 tbsp. Olive Oil
- 2 tbsp. Butter
- 3 cloves Garlic, Minced
- 1/2 whole Medium Onion, Finely Diced
- 1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
- 1 can Diced Tomatoes With Juice (14.5 Oz.)
- 1 c. Heavy Cream
- 1/2 c. Chicken Broth (More As Needed)
- 1/2 tsp. Nutmeg
- Salt And Pepper, to taste
- 1 lb. Thin Spaghetti
- 1 c. Parmesan Cheese, Freshly Grated
- 2 tbsp. Fresh Chives (or Other Herbs) Chopped
- Directions
- Cook spaghetti till al dente. Drain and set aside. Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat. Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick. Delicious!
- Provided by:
- Ree Drummond, The Pioneer Woman
Where You Can Buy Ingredients:
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A & M Farmers' Market
Adam Hatley and Mark Freeman Scottsdale, Arizona, 85250View details |
Abraham's Faith Garden
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Adams Family Farms
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Aravaipa Heirlooms
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Arcosanti Organics
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Big Happy's Farm
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Blue Sky Organic Farms
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Collier Farm
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Double Z Gardens
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Flying M Ranch Beef & Vegetables
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Freeman's Corn Patch
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K&B Farms
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Maya's Farm
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Orange Patch
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RichCrest Farms
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Sheep Springs Sheep Co dba Dobson Family Farm Inc.
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Sunflower Farms
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Tolmachoff Farms
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