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Pantry Friendly Fusilli with Artichoke Hearts and Lemon<\/p>\nPantry Friendly Fusilli with Artichoke Hearts and Lemon<\/p>\n
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12 ounces fusilli<\/p>\n
4 T. butter (\u00bd stick)<\/p>\n
2 T. bottled lemon juice<\/p>\n
\u00bc tsp. garlic powder<\/p>\n
One 12-ounce can evaporated milk<\/p>\n
\u00bc tsp. salt<\/p>\n
\u00bc tsp. ground black pepper<\/p>\n
1 T. cornstarch dissolved in a little cold water<\/p>\n
Two 15-ounce cans chopped marinated artichoke hearts<\/p>\n
\u00bd tsp. dried parsley<\/p>\n
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Make the pasta according to the package directions. Melt the butter in a medium-sized saucepan over low-medium heat. Stir in the lemon juice and garlic powder. Add the evaporated milk, salt, and pepper. When it\u2019s hot enough that little bubbles begin to form on top around the edges, or it\u2019s just beginning to boil, add the dissolved cornstarch. Stir and cook for a minute or two longer, until the sauce has thickened to a chowdery-soup consistency. Remove from the heat. Pour the sauce over the pasta. Add the artichokes, then toss. Sprinkle with the parsley flakes to give color.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pantry Friendly Fusilli with Artichoke Hearts and Lemon 12 ounces fusilli 4 T. butter (\u00bd stick) 2 T. bottled lemon juice \u00bc tsp. garlic powder One 12-ounce can evaporated milk \u00bc tsp. salt \u00bc tsp. ground black pepper 1 T. cornstarch dissolved in a little cold water Two 15-ounce cans chopped marinated artichoke hearts \u00bd tsp. dried parsley Make the pasta according to the package directions. Melt the butter in a medium-sized saucepan over low-medium heat. Stir in…<\/p>\n