Lemony Linguine with Spring Vegetables

This meatless pasta meal pairs whole wheat pasta with peas, artichoke hearts and lemon for a refreshing change from tomato-based sauces! Add chicken, shrimp or salmon for a satisfying meal ready in about 30 minutes!

Ingredients:
8 ounces whole-wheat linguine or fettuccine
4 cloves garlic, thinly sliced
½ teaspoon salt
¼ teaspoon ground pepper
3½ 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

Combine pasta, garlic, salt and pepper in a large pot. Add water. Bring to a boil over high heat. Boil, stirring frequently, for 8 minutes. Stir in artichokes, spinach and peas and cook until the pasta is tender and the water has almost evaporated, 2 to 4 minutes more. Remove from heat and stir in ¼ cup cheese, half-and-half, lemon zest and lemon juice to taste. Let stand, stirring occasionally, for 5 minutes. Serve sprinkled with the remaining ¼ cup cheese.

Print original recipe at: http://www.eatingwell.com/recipe/262750/lemony-linguine-with-spring-vegetables/

RSS
Facebook
Facebook
GOOGLE
https://blog.carrollhospitalcenter.org/lemony-linguine-with-spring-vegetables/

Leave a Reply

Your email address will not be published. Required fields are marked *

CAPTCHA *