Early Spring Lemony Linguine
Today’s spring-focused weeknight-easy Tasty Tuesday recipe is from one of my favorite foodie publications, this month’s EatingWell magazine. We decided to try it since it got the attention of our busy Tasty Tuesday team.
Instead of cooking pasta in a huge pot of water, they recommended using just 3 1/2 cups of water for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that’s left is thickened with the starch that cooked off the pasta. With just a few veggie add-ins, lemon zest, lemon juice and freshly grated Parmeasan cheese, we created a beautiful and delicious dish with silky smooth sauce.
Ingredients for four servings
8 ounces whole-wheat linguine or fettuccine
4 cloves garlic, thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground pepper
31/2 cups water
1 9-ounce package frozen or canned artichoke hearts
6 cups chopped fresh spinach
2 cups green peas, fresh or frozen
1/2 cup grated Parmesan cheese, divided
1/4 cup half-and-half
1 tablespoon lemon zest
3 to 4 tablespoons fresh lemon juice
Combine pasta, garlic, salt and pepper in a large pot. Add the 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. two to four minutes.
Remove from heat and stir in 1/4 cup cheese, half-and half, lemon zest and lemon juice to taste. Let stand, stirring occasionally for 4 or 5 minutes. Serve sprinkled with the remaining 1/4 cup grated cheese.
Generous amount of fiber and high-fat protein, vitamins A and C, calcium, potassium and iron. According to Italian researchers, compounds in artichokes such as chlorogenic acid and insulin, may help improve blood sugar control.
Ellen Troyer, with David Amess and the Biosyntrx staff