Quick dinners have been needed around our house lately. My mother-in-law is in a rehab facility and we visit her every night after dinner. I need to be able to work a full day, get something on the table and hopefully get home in time to have a few minutes to catch up on email or have a little me time. This new schedule is a challenge, but I won’t skimp on dinner. Instead, I’ve been making some quicker things that don’t require a lot of time. This recipe is ready in the time it takes to boil spaghetti. I’ve adapted it from a recipe I ripped out of some unknown magazine. Wish I could say which one, but there’s no identifying features on it.
- ½ package of bacon, diced
- 3 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, chopped
- salt and pepper
- 1 cup white wine
- 2 tbsp chicken broth
- 12 ounces frozen artichoke hearts
- ½ cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley
- ½ lb spaghetti (I used gluten-free)
- Cook the spaghetti until al dente. Reserve 1 cup of the cooking water to use in the pasta.
- While the pasta cooks, cook the bacon in the oil over medium high in a large skillet until it is cooked through and brown. Stir in the onion and garlic and cook until softened. Season with salt and pepper.
- Add the wine and broth. Bring to a boil and add the artichokes and cook until they are hot.
- Once the pasta has cooked, stir the reserved cooking water into the sauce, and bring the sauce to a boil, whisking in the cheese and stirring in the parsley. Add the pasta and serve with additional cheese for topping.
Quick dinners have been needed around our house lately. My mother-in-law is in a rehab facility and we visit her every night after dinner. I need to be able to work a full day, get something on the table and hopefully get home in time to have a few minutes to catch up on email … Read more
