Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Jar (6oz.) marinated artichokes, drained with 2 tablespoons liquid reserved |
| 4 cups | Assorted vegetables; such as sliced carrots, yellow squash and asparagus |
| 2 \N | Cloves garlic;, sliced thin |
| 1 can | (16oz) fava beans; rinsed, and drained |
| 1 cup | Vegetable broth |
| 1 teaspoon | Grated lemon peel |
| 1 pounds | Plain and/or spinach linguine |
| ½ cup | Grated Asiago cheese |
Heat reserved artichoke liquid in large skillet over medium high heat. Add vegetables and garlic; cook, stirrig 12 minutes or until vegetables are crisp-tender. Stir in beans, broth, artichoke hearts, and lemon peel. Cook 2 minutes until heated through. Meanwhile, cook linguine according to package directions, drain well and toss with vegetable mixture, cheese and salt and pepper totaste. Typed by "Essie" Ethel R. Snyder <essie49@...> Date October 19, 1997 Recipe by: First for women magazine -- April 22, 1996 Posted to MC-Recipe Digest V1 #853 by essie49@... (Ethel R Snyder) on Oct 19, 1997