Spaghetti w/ Artichoke hearts and Tomatoes

Recipe source: thepioneerwoman.com/cooking

I love getting recipes from the Pioneer Woman.  Almost everything I make from her recipes turns out deeee-licious.  Seriously.  For easter we had her Pork loin with cranberry sauce, her Caesar salad, and her Buttered rosemary rolls.  Each one turned out perfectly and absolutely yummy.  And I have a ton of her other recipes on my "to make" list.  I really want to get her new cookbook.  Has anyone out there gotten it yet?  You'll have to let me know if you like it!

Tonight I was looking for a light, easy and low-cal pasta dinner.  Of course one of the first places I looked is PW's recipes.  I decided on this Spaghetti with artichoke hearts and tomatoes.  (Click here if you'd like to see her step by step pics, which I LOVE!) To be honest, I really didn't think I would like the chunks of artichoke hearts, but actually they turned out to be my favorite part.  This ended up being perfect, delicious, and just what I had in mind! 

2 Tablespoons Olive Oil
2 Tablespoons Butter
3 cloves Garlic, Minced
½ 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 cup Heavy Cream (I used half and half to save on calories.  It worked fine!)
½ cups Chicken Broth (More As Needed)
½ teaspoons Nutmeg (I forgot this, but I bet it would have been great!)
Salt And Pepper, to taste
1 pound Thin Spaghetti
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives (or Other Herbs) Chopped


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.