Creamy Baked artichoke and broccoli Pasta

Name: Creamy Baked artichoke and broccoli Pasta
Total time: 50 min
Yield: 6
Ingredients: 1 package pasta of choice (i like rigatoni); 1 can quartered artichoke hearts, drained; 1 jar premade alfredo sauce; 2 small head of broccoli, chopped small; 3 clove of garlic, minced; salt and pepper to taste; 1/2 cup whole milk; 1/4 cup dry white wine; 1 bunch fresh basil, cut into strips; 1 container tiny mozerella balls, cut in half; 1/2 cup shredded mozerella cheese; 1 cup grated parmasean cheese; 1 shallot, minced; 2 tb olive oil

Creamy Baked artichoke and broccoli Pasta

50 mins

Total time

6

Serving

14

Ingredients

Enable cook mode

Ingredients

package pasta of choice (i like rigatoni)

can quartered artichoke hearts, drained

jar premade alfredo sauce

small head of broccoli, chopped small

clove of garlic, minced

salt and pepper to taste

¹⁄₂

cup whole milk

¹⁄₄

cup dry white wine

bunch fresh basil, cut into strips

container tiny mozerella balls, cut in half

¹⁄₂

cup shredded mozerella cheese

cup grated parmasean cheese

shallot, minced

tb olive oil

Directions

Step 1

Preheat oven to 450 and cook pasta according to package instructions for Al dente.

Step 2

In a large sauté pan, heat olive oil and sauté shallot and garlic until fragrant. Add in brocoli and artichoke and season with salt and pepper. Cook until beginning to brown.

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