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Lemon Spaghetti With Roasted Artichokes

cooking.nytimes.com
  • 40 minutes
  • Serves 6

INGREDIENTS

28 oz

artichoke hearts

5 tbsp

olive oil

1 serving

kosher salt and pepper

1 lb

spaghetti

6 oz

parmesan

1/2 tsp

lemon zest

1 tbsp

butter

1/4 cup

torn basil leaves