Thursday, August 28, 2008

Spinach, Artichoke, Alfredo Sauce over Pasta

Alfredo sauce: 1/2 pt. heavy cream
1 stick butter
1 onion, chopped fine
2 cloves garlic minced
about 1 cup pecorino romano cheese
salt and pepper
splash of sherry

Melt butter and a little olive oil in a pan. Add chopped onion and garlic and saute until tender. Add heavy cream and cheese and seasonings. Stir until cheese is melted.
Add one package of thawed and drained spinach and one can of artichoke hearts.

Serve over linguine or any pasta of your choice.

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