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Lemon Spaghetti with Artichokes

Julie Blanner
  • 20 minutes
  • Serves 5

INGREDIENTS

1 lb

spaghetti

1

lemon (zested and juiced)

1/8 cup

pine nuts (crushed)

2 tsp

minced garlic

4 tbsp

fresh parsley (minced)

1 cup

olive oil

1 can

quartered artichoke hearts (drained)

3/4 cup

cream

2 tbsp

butter