Spaghetti with Artichoke Hearts and Tomatoes

Spaghetti (or silly noodles) is one of the few things that Whitney will eat so I was excited to find a new twist on it. This is the first thing that I've tried from Pioneer Woman and we love, love, loved it! I liked the creamy-ness of it and that there was just a hint of tomato to it. It was a really light, but filling meal, if that is at all possible. Here is my adaptation for the 3 of us: (with enough left over for 2 or 3 more servings. We LOVE spaghetti leftovers)

1 Tablespoon olive oil

1 Tablespoons butter

2 cloves garlic, minced

1/4 onion, finely diced

1/2 (14.5 oz) can artichoke hearts, quartered or whole, drained

1 can diced tomatoes with juice (14.5 oz)

1/2 cup heavy cream

1/2 cup chicken broth

dash of nutmeg

1/2 pound of spaghetti

1/2 cup grated parmesan cheese

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2-3 minutes.

In a separate pan, boil water for spaghetti. Cook spaghetti till al dente (10 minutes)

Add artichoke hearts and tomatoes to the skillet. Stir and cook for 8-10 minutes. Reduce heat to low. Stir in cream and chicken broth. Cook over low heat until heated through, then turn off heat.

Drain spaghetti and place drained pasta in a large bowl. Sprinkle with parmesan cheese. Pour sauce over the top. Toss lightly to combine and coat.