Lemon Pepper Linguine with Artichoke Hearts
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Prep Time: 1 hr 5 min
Cooking Time: 10 minutes
Yield: 4 servings
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Related recipes:
Artichoke, Citrus,
Corn-Free, Dairy-Free, Delicious Living Magazine, Egg-Free, Garlic, Olives, Pasta, Soy-Free, Summer, Vegan, Vegetarian
Marinated artichokes and black olives top this light and lemony
summer pasta dish. Lemon pepper linguine is available in most natural foods stores.
Ingredients
1 14-ounce (400g) can artichoke hearts
1/2 cup (340g) black olives, sliced
2 Tbsp (30mL) olive oil
2 Tbsp (30mL) lemon juice
2 cloves garlic minced
1/8 tsp (0.25g) crushed red pepper
Salt and freshly ground black pepper
1 pound (455g) lemon pepper linguine
Directions
Drain artichoke hearts, reserving juice. Coarsely chop artichokes and
combine with 2 Tbsp (30mL) reserved juice, olives, olive oil, lemon juice, garlic, red pepper,
salt, and pepper in a large bowl. Let stand at room temperature 1 hour.
Cook linguine according to package directions. Toss pasta with
artichoke mixture. Serve immediately with freshly grated Parmesan cheese, if desired.
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