Spaghetti with Artichokes

{Meatless Monday}

I promised to post this about a month ago....   This has become an absolute favorite!  It is so simple and easy and is such a great spin on traditional spaghetti with red sauce.  It probably ends up on my menu about every other week.  I just love it because it is simple and cheap and really good!

This is another recipe from The Pioneer Woman...if you have never been to her blog, click on over!  She is amazingly talented and her pictures are gorgeous.  But make sure you have some free time, because you can get lost in all the splendor! ; )

Here's what you need for this super easy meal...

]2 Tablespoons olive oil 
2 Tablespoons butter 
3 cloves garlic, minced 
½ whole medium onion, diced
1 can Artichoke Hearts (14.5 Oz.) drained 
1 can diced tomatoes with juice (14.5 Oz.) 
1 cup heavy cream 
½ cups chicken broth (more as needed) 
½ teaspoons nutmeg 
Salt and Pepper, to taste 
1 pound Thin Spaghetti 
1 cup Parmesan Cheese, freshly grated 
2 Tablespoons fresh chives, chopped


Cook spaghetti as desired.  Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2-3 minutes.

Add artichoke hearts and tomatoes. Stir and cook for 8-10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste.  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.  Enjoy!