Carrie's Artichoke and Sun-Dried Tomato Pasta

Ingredients

• 1 lb. penne pasta
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 3/4 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 tablespoons chopped fresh parsley

Directions

1. Bring a large pot of salted water to a boil. Add the penne and cook until al dente, about 8 minutes.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and sun-dried tomatoes and cook for 1 minute.
3. Add the artichoke hearts and cook for 2 minutes more.
4. Add the chicken broth, heavy cream, Parmesan cheese, black pepper, and red pepper flakes and stir until the cheese is melted and the sauce is creamy.
5. Drain the pasta and add it to the skillet. Stir to combine and cook for 1 minute more.
6. Remove from the heat and stir in the parsley. Serve immediately.

Interesting Facts

• Artichoke is an excellent source of dietary fiber, vitamin C, folate, and magnesium.
• Sun-dried tomatoes are a great source of lycopene, an antioxidant linked to lower risk of certain types of cancer.
• Parmesan cheese is a great source of protein and calcium.