Food Storage Friday - Spaghetti with Artichoke Hearts and Tomatoes

This recipe is based on Pioneer Woman's recipe of the same name. I love her recipes and was so excited to see this one posted last week, since it was already almost completely made with food storage ingredients - I just had to make a few minor tweaks.

Ingredients: olive oil, garlic, canned tomatoes, evaporated milk, artichoke hearts, chicken broth (I used bouillon cubes), nutmeg, salt, pepper, and pasta.

Heat the olive oil in a pot, and saute your garlic

Next, add your canned tomatoes (with the juice) and your drained artichokes. Simmer for 8-10 minutes.

Meanwhile, you should be cooking your pasta according to the package directions...

Chicken broth, check.

Evaporated milk, check. Pioneer Woman used cream.

Add the evaporated milk and chicken broth...

...and the nutmeg, salt, and pepper.

When your pasta is al dente, add that too.

Yum! This meal is delicious as-is, so it's a great pantry-only meal. If you're eating this meal on a regular night (not in an emergency, just rotating), you could add Parmesan cheese and fresh chopped chives, or any other fresh herbs.

Spaghetti with Artichoke Hearts and Tomatoes

2-3 Tbsp olive oil

3 cloves garlic

1 14.5-oz can artichoke hearts, drained well

1 14.5-oz can diced tomatoes, with juice

1 cup evaporated milk

1/2 - 1 cup chicken broth

1/4 tsp nutmeg (PW added 1/2 tsp - you decide)

salt and pepper to taste

1 lb pasta

Cook pasta according to the package directions.

Meanwhile, heat your oil and saute the garlic for a few minutes. Then, add your drained artichokes and tomatoes (with juice) and simmer for 8-10 minutes. Stir in your evaporated milk and chicken broth, and the salt, pepper and nutmeg. Let it simmer for another minute or two, then add your al dente pasta. Stir and enjoy! Add Parmesan cheese if you have it on hand.