BUTTERY PASTA WITH
ARTICHOKES & CHEESE
INGREDIENTS
- 1⁄4 C Butter or Margarine
- 1⁄4 C Olive oil
- 1 T Flour
- 1 C Mock broth (Vegetarian)
- 2 Garlic (cloves) (minced)
- 1T Parley (fresh) (minced)
- 1 T Lemon juice (fresh)
- Salt & pepper (to taste)
- 12 oz Artichoke Hearts (Bag) (frozen) OR 2 cups (defrosted)
- 2 T Parmesan cheese, shredded (more to taste)
- 1 T Butter (unsalted) OR Margarine
- 2 T Olive oil
- 1T Parmesan cheese, shredded (more to taste)
- 1⁄4 t Salt
- 1 lb Linguine (cooked & drained)
DIRECTIONS
1. Boil pasta according to directions.2. In the meantime, melt the 1/4 C of butter or margarine with the 1/4 C of oil in a small
saucepan over medium heat.
3. Add the flour & stir until smooth, about 3 minutes.
4. Blend in the stock, stirring until thickened about 1 minute.
5. Reduce heat to low.
6. Add the garlic, parsley, lemon juice, salt & pepper.
7. Cook 5 minutes, stirring constantly.
8. Blend in the artichokes & the 2 T of parmesan cheese.
9. Cover & simmer over low heat for about 8 minutes.
10. Melt the remaining butter in a large skillet over medium heat.
11. Stir in the remaining oil, cheese & salt.
12. Add linguine & toss lightly.
13. Arrange pasta on a platter & pour sauce over all.
14. Then you can toss it all together.
15. Serve immediately.
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