Fusilli w/ Artichoke Hearts & Parmesan Cream XP

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* Exported from MasterCook *

 

Fusilli w/ Artichoke Hearts & Parmesan Cream

 

Recipe By : Quick from Scratch Pasta / pg. 25

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Side Dish

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tbsp. Butter

2 cloves Garlic -- minced

1 cup Heavy cream

3/4 tsp. Salt

1 tsp. Fresh-ground black pepper

2 1/2 cups Canned artichoke hearts (two 14 oz. cans)

--drained, rinsed & cut in 1/2 or 1/4

3/4 lb. Fusilli

1/2 cup Parmesan cheese -- grated

2 tbsp. Chopped chives, scallion tops or parsley

 

In a medium saucepan, melt the butter over moderately low heat. Add

the garlic and cook for 30 seconds. Stir in the cream, salt, pepper and

artichoke hearts. Cook until just heated through, about 3 minutes.

 

In a large pot of boiling, salted water, cook the fusilli until just done,

about

13 minutes. Drain the pasta and toss with the cream sauce, Parmesan,

and chives.

 

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NOTES : Note: Canned vs. Marinated Artichoke Hearts -- We vastly prefer

canned artichoke hearts to the marinated type that come in small

jars. The marinated ones often have an acrid taste. When using

the canned artichokes, drain and rinse them first to remove any

" tinny " flavor from the can.

 

Mc Formatted by: BearChaser99504

aka: AK Collector

 

-

 

BearChaser99504

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