Pasta in a Creamy Artichoke & Saffron Sauce

The saffron does all the work for you in this dish ---- you'll freak out when you take your first bite & actually taste how easy this was to make. Having saffron on hand can make regular pasta and rice dishes taste extraordinary. Bon Appetite!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place a large pot of water seasoned with salt over high heat and bring to a boil to cook the pasta according to the package directions until al dente. Drain well.

Step 2

While pasta is cooking, preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO. Add the onions, garlic, saffron, salt, and pepper. Cook, stirring frequently, for about 4 minutes, or until the onions look tender. The onions will turn yellow color, which is the saffron at work.

Step 3

Add the white wine; continue to cook until the wine is almost evaporated, about 3 minutes.

Step 4

Add the chicken stock and cream, then bring sauce up to a bubble and simmer for about 4 minutes.

Step 5

Add the artichokes and cook until heated through, about 1 minute more. The sauce will be a beautiful yellow and seem a bit thin & add the parsley.

Step 6

Add the drained pasta and stir to combine with the sauce. The pasta will soak up the sauce right away. Turn off the heat, add the grated cheese, and stir to distribute. Taste and season the pasta with salt and pepper to taste. Serve with extra grated cheese, and enjoy!