Ingredients
- 1 lb Anna Linguine
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 3 cloves Garlic, minced
- 1 cup pasta Water
- âu2026u201c cup Cento All Purpose Chicken Broth
- 1 jar Cento Quartered and Marinated Artichoke Hearts (12 oz), chopped
- ¾ cup Heavy Cream
- ¼ cup Parmesan Cheese, shredded
- ½ tsp Cento Italian Seasoning
- 2 cups Fresh Spinach
Directions
Start by cooking the linguine in boiling salted water until al dente. Reserve a cup of pasta water before draining. In a large skillet, heat olive oil over medium heat, then sauté minced garlic for about a minute. Add chicken broth and a portion of the reserved pasta water, allowing it to simmer briefly. Lower the heat and pour in heavy cream, stirring until heated. Sprinkle in Italian seasoning and grated parmesan cheese, mixing until the sauce is smooth. Incorporate roughly chopped artichokes into the sauce. Add the cooked linguine and toss to coat in the creamy garlic sauce. Gently mix in fresh spinach until wilted. Serve the linguine with this flavorful sauce, optionally topped with extra parmesan cheese. Serves 4-6.
