2-3 T. butter
1 large onion, diced
1 t. chopped fresh jalapeño, with or without seeds
4 oz. cooked ham, diced
1 14.5-oz. can petite diced tomatoes
1 14-oz. can artichoke hearts, drained and cut into eighths
Dried basil, to taste
¼ t. garlic salt, or to taste
Freshly ground black pepper
1½ c. heavy cream (or substitute half cream, half milk for a lighter option)
¼ c. freshly grated Parmesan cheese
Few gratings fresh nutmeg
Cooked spaghetti, for serving
Optional: Dash of hot pepper sauce for extra zing
Melt butter in a large skillet over medium heat. Add diced onion, jalapeño, and ham, sautéing until onions are translucent, about 5-7 minutes.
Stir in diced tomatoes, artichokes, basil, garlic salt, black pepper, and cream (or cream-milk blend).
Simmer over medium-low heat for 30 minutes, stirring occasionally.
Stir in Parmesan and nutmeg and simmer for an additional 5 minutes.
Serve over cooked spaghetti, topped with additional grated Parmesan, if desired. Add a dash of hot pepper sauce for a spicy kick, if desired.
Pair with sourdough rolls and a dry white wine like Sauvignon Blanc for an elevated experience.
This dish is a lifesaver for hot summer evenings, delivering comfort and flavor without weighing you down or overheating your kitchen. It’s versatile, quick, and sure to become a go-to in your summer meal rotation.
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3 comments:
Pattie, yum! I love every single ingredient, and kudos to you for grating fresh nutmeg, my fave for creamy pastas.
You make me want to give artichoke another try!
Thanks for sharing this recipe. I have never thought of using artichokes in pasta. Great healthy idea!
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