The possibilities are endless.
Featured Pinch Tips Video
- 1 box
- 10oz. frozen spinach
- 3 clove
- garlic (pressed or grated)
- 1 small
- onion, yellow
- 2 Tbsp
- all purpose flour
- 1 c
- chicken stock
- 1 c
- heavy cream
- 1/8 tsp
- 1 can(s)
- 14oz. artchoke hearts(chopped)
- 1 1/2 c
- parmigiano-reggiano cheese (grated)
- to taste
- salt and pepper
- 1 bunch
- 1lb box of fettuccini
1Start a large pot of water (to a boil,for pasta)
Defrost spinach in microwave, and wring it dry with clean kitchen towel and set aside
2Heat a deep skillet over medium heat with extra virgin olive oil and butter when butter melts it’s hot add garlic and onion (I grate mine right over skillet) cook about 1 minute.
3Whisk in stock then cream and bring sauce to bubble.
Season sauce with nutmeg and reduce to low heat
Add spinach separating as you add then add artichokes
Stir in cheese salt and pepper to taste
4Salt water for pasta and cook pasta according to package
Drain well and toss with sauce and serve immediately.