Lemon pepper linguine with artichoke hearts
4 to 6 svgs
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (14-oz.) Artichoke hearts |
| ½ | cup | Black olives, sliced |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Lemon juice |
| 2 | eaches | Garlic cloves; minced |
| ⅛ | teaspoon | Crushed red pepper |
| x | Salt and freshly ground black pepper | |
| 1 | pounds | Lemon pepper linguine |
Directions
PREP TIME: 5 minutes, plus 1 hour to marinate COOKING TIME: 10 minutes
1. 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.
2. Cook linguine according to package directions. Toss pasta with artichoke mixture. Serve immediately with freshly grated Parmesan cheese, if desired.
PER SERVING: 300 calories; 10g fat; 30% calories from fat; 0mg cholesterol, 7.8g fiber.
Source: Kathryn Arnold in "Delicious! Your Magazine of Natural Living" (natural foods store give-away), July 1995.
Typed by iRis gRayson.
Submitted By IRIS GRAYSON On 07-20-95