INGREDIENTS
12
Artichoke hearts, fresh
4 cups
Baby spinach, leaves
1 tsp
Basil, dried
5
Basil, large fresh leaves
6 cloves
Garlic
1 pint
Grape tomatoes
1
Lemon, zest of
6
Scallions
12 oz
Linguini
1
Salt and fresh black pepper, coarse
2 tbsp
Olive oil
1/2 cup
Parmesan cheese
1 1/2 cups
Whole milk or half & half