Free Recipe, Mediterranean One-Pot
Mediterranean Lemony Linguine with Spring Vegetables
Makes 4 servings
Twirl into the taste of spring with Mediterranean Lemony Linguine! This zesty dish pairs tender linguine with a medley of vibrant spring vegetables, all brightened by a tangy lemon twist. It’s like a sunshine-filled garden party for your taste buds!
INGREDIENTS
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
8 ounces whole-wheat linguine or fettuccine
4 cloves garlic, thinly sliced
½ teaspoon salt
¼ teaspoon ground pepper
3 ½ cups water
1 tablespoon lemon zest
3-4 tablespoons lemon juice
INSTRUCTIONS
1. In a big pot, mix pasta, garlic, salt, and pepper together.
2. Put water in. On high heat, bring to a boil. Boil for 8 minutes, stirring often.
3. Add the artichokes, spinach, and peas.
4. Cook for another 2 to 4 minutes, until the pasta is soft and almost no water is left in the pot.
5. Take it off the heat and add 1/4 cup of cheese, half-and-half, lemon zest, and lemon juice to taste.
6. Let it sit for 5 minutes, stirring every now and then.
7. Serve with the last 1/4 cup of cheese on top.
