This is another classic use-what-you-have pasta. This happens probably once a week but we finally got around to writing it down. There’s a little kick with the marinaded artichoke hearts but that is counter acted with a cream sauce and then kicked back up again with a little lemon juice.
For 2-4 people you’ll need: 1/2 package fusilli pasta, 1 head broccoli (cut into florets), 1/2 jar marinaded artichoke hearts (we used ones in oil), 3 cloves garlic (chopped), x1 tomato (chopped), 1/2 cup heavy cream, 1 Tbsp lemon juice, a good grating of parmesan, olive oil, salt and crushed red pepper.
Bring a large pot of salted water to a boil and place the broccoli florets (placed into the basket of a strainer for easy removal) into the boiling water for about 2 minutes. Remove broccoli (set aside for now) and place pasta into boiling water cooking until al dente – about 10-11 mins.
Meanwhile, heat 2 Tbsp of olive oil in a large skillet and add chopped garlic. Toss well over medium-high heat until fragrant (about 2 mins). Reduce heat to medium and add marinaded artichoke hearts (cut in half if they aren’t cut in half already). Toss well and let cook until just beginning to brown (about 3-5 minutes).
Add part-boiled broccoli and chopped tomatoes. Toss well over medium heat until tomatoes start to wilt and broccoli starts to deepen its green color (about 3-5 more minutes).
Add lemon juice, about 1 tsp salt and about 1/2 tsp crushed red pepper. Toss well over high heat to reduce the lemon juice and additional liquid coming from the ‘chokes.
Add heavy cream and parmesan cheese. Cook over medium-high heat until cream is just starting to thicken (about 5-8 minutes). Add more cream or cheese to adjust to taste.
Toss cooked pasta and sauce together in a large bowl and serve.