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Fusilli with Artichoke Hearts and Parmesan Cream

Source: Quick from Scratch - Pasta
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4
The spiral shape of the fusilli scoops up plenty of creamy sauce. This pasta would also make a nice side dish with roasted meat or chicken, in which case it would serve six.
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
3/4 teaspoon salt
1 teaspoon fresh-ground black pepper
2 1/2 cups canned, drained artichoke hearts (two 14-ounce cans), rinsed and cut into halves or quarters
3/4 pound fusilli
1/2 cup grated parmesan cheese
2 tablespoons chopped chives, scallion tops, or parsley
Fusilli with Artichoke Hearts and Parmesan Cream Recipe at
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.

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.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Artichoke Pastas
 Parmesan Main Dishes
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 607
Fat. Total: 33g
Fiber: 2g
Carbohydrates, Total: 58g
Sodium: 1293mg
% Cal. from Fat: 49%
Cholesterol: 107mg
Protein: 20g
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