Creamy Artichoke Pasta

I get bad cravings for pasta.  Not as much as I use to.  But there are times those tasty carbs scream my name so loud that I can't ignore it.   My husband had to work late and I didn't have a plan for dinner yet.  So I made this due to a sudden craving for a creamy pasta dish. (This definitely scratched that itch!)  I just pulled things out of the pantry and fridge that I had on hand and started cooking.   It's a very versatile recipe so sub in any vegetable that you may like best such as broccoli or spinach.  I just realized those are all green foods.  Weird.  I must be ready for St. Patrick's Day!!  Ooooo fresh spinach would be really good in this dish.  I imagine it would taste like Spinach Artichoke dip. Yum!  I guess that recipe is in the near future to try out and share.  If you beat me to it, let me know how it turns out.

1 lb rotini pasta (or your favorite shape)
2 tbsp olive oil
2 tbsp unsalted butter
1/2 medium onion, diced
2 cloves garlic, chopped
1 15oz can artichokes, drained
1/2 - 1 c vegetable or chicken broth
4oz (1/2 8oz block of cream cheese)
2 tbsp capers
1/4 parmesan cheese, grated
1/4 tsp nutmeg, freshly ground is always best (optional)
salt
pepper

Cook the pasta according to the directions on the package.   Drain and set aside.

Heat large skillet over medium-high heat.  Add butter and olive oil.   Add onion and garlic.  Cook until onions start to get translucent, stirring occasionally about 6-8 minutes.   Stir in artichokes and broth.  Simmer for 5 minutes.  Add more broth as needed if sauce evaporates too quickly.  Stir in the cream cheese, nutmeg and capers.   Cook until cream cheese is melted in and sauce is creamy.  Stir in pasta and cook until heated through.  Salt and pepper to taste. Sprinkle parmesan cheese over the top and serve.  Enjoy with garlic bread and/or a green salad.