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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is an easy, elegant and yummy pasta recipe. It has a mild flavor. It is my husbands favorite. Ingredients:
1/4 cup butter |
1/4 cup olive oil |
1 tablespoon flour |
1 cup chicken stock |
2 garlic cloves, minced |
1 tablespoon fresh parsley, minced |
1 tablespoon fresh lemon juice |
salt and pepper, to taste |
1 (12 ounce) bag frozen artichoke hearts, 2 cups (defrosted or not just may need to cook a little longer if you add them frozen) |
2 tablespoons parmesan cheese, shredded (more to taste) |
1 tablespoon unsalted butter |
2 tablespoons olive oil |
1 tablespoon parmesan cheese, shredded (more to taste) |
1/4 teaspoon salt |
1 lb linguine, cooked and drained |
Directions:
1. Boil pasta according to directions.
2. In the meantime, melt the 1/4 cup of butter with the 1/4 cup of oil in a small saucepan over medium heat. Add the flour and stir until smooth, about 3 minutes. Blend in the stock, stirring until thickened, about 1 minute.
3. Reduce heat to low. Add the garlic, parsley, lemon juice, salt and pepper. Cook 5 minutes, stirring constantly.
4. Blend in the artichokes and the 2 tbsp of parmesan cheese.
5. Cover and simmer over low heat for about 8 minutes.
6. Melt the remaining butter in a large skillet over medium heat. Stir in the remaining oil, cheese, and salt. Add linguine and toss lightly.
7. Arrange pasta on a platter and pour sauce over all. (I usually just toss it all together.).
8. Serve immediately. (It still tastes good as leftovers too.).
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