Lemony Linguine with Spring Vegetables

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8 ounces whole-wheat linguine or fettuccine 4 cloves garlic, thinly sliced ½ teaspoon salt ¼ teaspoon ground pepper 3 ½ cups water 1 9-ounce package frozen artichoke hearts 6 cups chopped mature spinach 2 cups peas, fresh or frozen ½ cup grated Parmesan cheese, divided ¼ cup half-and-half 1 tablespoon lemon zest 3-4 tablespoons lemon juice

Ingredients

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Combine pasta, garlic, salt and pepper in a large pot. Add water.

INSTRUCTIONS

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Bring to a boil over high heat. Boil, stirring frequently, for 8 minutes.

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Stir in artichokes, spinach and peas and cook until the pasta is tender and the water has almost evaporated, 2 to 4 minutes more.

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Remove from heat and stir in 1/4 cup cheese, half-and-half, lemon zest and lemon juice to taste.

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Let stand, stirring occasionally, for 5 minutes. Serve sprinkled with the remaining 1/4 cup cheese. Enjoy!

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