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Lemony Linguine with Spring Vegetables

Carolyn Malcoun
  • 30 minutes
  • Serves 4

INGREDIENTS

1 9 ounce package

Artichoke hearts, frozen

4 cloves

Garlic

1 tbsp

Lemon, zest

6 cups

Mature spinach

2 cups

Peas, fresh or frozen

3 tbsp

Lemon juice

8 oz

Linguine or fettuccine, whole-wheat

1/4 tsp

Pepper, ground

1/2 tsp

Salt

1/4 cup

Half-and-half

1/2 cup

Parmesan cheese, grated

3 1/2 cups

Water