Quattrotini with Lemon Artichoke Cream Sauce
INGREDIENTS
MAKES FOUR SERVINGS
- 3 garlic cloves
- 1 24-ounce jar marinated artichoke quarters
- 1 lemon, just the zest
- 1/2 teaspoon dried oregano
- 2 teaspoons kosher salt
- 1/8 teaspoon ground white pepper
- 2 1/2 cups heavy cream
- 1-pound Sfoglini Quattrotini
- 1 cup Parmesan cheese, grated
DIRECTIONS
Smash the garlic cloves and add to a large saute pan.
Strain the artichokes into a large bowl, reserving the liquid, then roughly chop about half. Combine chopped and whole marinated artichokes together and set aside.
Zest the lemon and add zest to the smashed garlic, along with the oregano, salt, pepper and heavy cream. Drizzle in 2 tablespoons of the artichoke marinade (you can discard the remaining liquid).
Place over low heat to infuse for about 5 minutes, then add in the artichokes and bring to a very low simmer. Stir occasionally.
Bring a pot of heavily salted water to a boil. Cook the pasta to 1 minute before al dente, according to package instructions. Reserve at least 1/2 cup pasta water before straining.
Pour the pasta water into the cream sauce, then fold in the pasta. Bring to a low boil, and cook for another 3-5 minutes, stirring often, until pasta is cooked through and the sauce is coating the pasta. Stir in the cheese and serve!
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