As soon as I was getting ready for warmer weather by putting away my heavy sweaters and cutting eight inches off of my hair, we are hit with another winter storm to remind us that it is not…yet…over. A mix of overeagerness and optimism on my part you’d say. Clearly I didn’t get the memo, but that’s alright, back to drinking my weight in hot chocolate.
This pasta with creamy alfredo sauce is a wonderful comfort food for this time of the year when it is slowly but not so surely warming up. I love dishes in which everything winds up in a big skillet together; in this case, fresh spinach leaves and artichokes are sautéed with garlic and then combined with linguine in a nice creamy sauce. It only takes about thirty minutes to make from start to finish, which makes it a great weeknight meal. The less dishes I have to do and the faster I can secure a spot on the couch with my bowl of pasta, the better it is!
Sometimes, I go all out and use an entire cup of heavy cream for the sauce (which is what this recipe calls for), but to keep things on the lighter side this time, I used half cup of 2% milk and half cup of heavy cream. And because milk doesn’t thicken as much as cream does – resulting in a thinner sauce – I didn’t need to use the reserved pasta water in the end. Either way, it’s a delicious and satisfying.
James gave this alfredo sauce two thumbs up and said it’s been one of the best pasta dishes he has eaten in a while (*giving myself a pat on the back*). I almost didn’t want to tell him how easy it was to make. Next time, I think I’ll try it with whole wheat pasta and maybe add some mushrooms to the dish.