Lemon Pepper Linguine with Artichoke Hearts recipe

Lemon Pepper Linguine with Artichoke Hearts


1 14-ounce can artichoke hearts
1/2 cup black olives, sliced
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1/8 teaspoon crushed red pepper
Salt and freshly ground black pepper
1 pound lemon pepper linguine


Drain artichoke hearts, reserving juice. Coarsely chop artichokes and combine with 2 tablespoons 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.

Serves 4 to 6.

No comments:

Post a Comment