Linguine with Spring Veggies (Print Version)
# Ingredients:
→ Needed Items
01 -
9-ounce pack of frozen artichoke hearts
02 -
8 ounces of fettuccine or whole-wheat linguine
03 -
6 cups chopped spinach (use mature leaves)
04 -
4 garlic cloves, sliced thin
05 -
3 ½ cups of water
06 -
2 cups peas (fresh or frozen work)
07 -
3 to 4 tablespoons of fresh lemon juice
08 -
1 tablespoon grated lemon zest
09 -
½ teaspoon of salt
10 -
¼ teaspoon black pepper (ground)
11 -
½ cup grated Parmesan (split in half)
12 -
¼ cup of half-and-half
# Instructions:
01 -
Toss the pasta, garlic slices, salt, and pepper into a big pot. Pour in the water and bring it to a rolling boil on high heat. Stir now and then, letting it cook about 8 minutes. It should be partly done.
02 -
Throw in artichoke hearts, spinach, and peas. Keep stirring often while cooking until the pasta is cooked all the way and most of the water has boiled away, which takes around 2 to 4 minutes.
03 -
Turn off the heat and mix in half the grated Parmesan, half-and-half, lemon zest, and as much lemon juice as you like. Let it sit for 5 minutes and stir every so often.
04 -
Top it off with the leftover Parmesan before serving.