DIRECTIONS

  • Combine pasta, garlic, salt and pepper in a large pot. Add water. Bring to a boil over high heat. Boil, stirring frequently, for 8 minutes.
  • Stir in artichokes, spinach and peas and cook until the pasta is tender and the water has almost evaporated, 2 to 4 minutes more.
  • Remove from heat and stir in 1/4 cup Parvegano, half-and-half, lemon zest and lemon juice to taste. Let stand, stirring occasionally, for 5 minutes. Serve sprinkled with the remaining 1/4 cup Parvegano cheese.

cook it with

INGREDIENTS

  • 8 ounces whole-wheat linguine or fettuccine
  • 4 cloves garlic, thinly sliced
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 3 ½ cups water
  • 1 9-ounce package frozen artichoke hearts
  • 6 cups chopped mature spinach
  • 2 cups peas, fresh or frozen
  • ½ cup grated Parvegano, divided ¼ cup half-and-half
  • 1 tablespoon lemon zest
  • 3-4 tablespoons lemon juice

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