Herby Artichoke Pasta
You'll love this delicious Herby Artichoke Pasta! With a light cream sauce, fragrant herbs, and Reese Artichokes, this pasta is a hit for weeknight dinners or great for holiday entertaining!
Equipment
- Large Skillet
- Wooden Spoon
Ingredients
- 1 lb linguine
- 2 tablespoons olive oil
- 1 shallot minced
- 3 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 can Reese quartered artichoke hearts drained
- 1 can Reese chopped artichoke hearts drained
- ¼ cup heavy cream
- ½ cup grated parmesan cheese for serving
- Fresh thyme for serving
Instructions
- Bring a large pot of salted water to a boil. Add linguine and cook according to package directions. Reserve 1 cup pasta water before draining.
- Heat a large skillet over medium heat. Add olive oil and shallot. Sauté for 3-4 minutes.
- Add garlic, salt, black pepper, dried thyme, dried oregano, and red pepper flakes. Sauté for 2-3 minutes, until fragrant.
- Add Reese quartered and chopped artichokes. Stir well. Sauté for 5-6 minutes, until artichokes are golden.
- Add pasta and ¼ cup reserved pasta water to the pan. Toss, then add heavy cream. Toss until combined. Top with grated parmesan cheese and fresh thyme and serve.
Notes
Refrigerator Storage: Store in an airtight continuer and eat leftovers within 4-5 days.
Did You Make This Recipe?
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