Lemon Pepper Linguine with Artichoke Hearts

Prep Time: 1 hr 5 min

Cooking Time: 10 minutes

Yield: 4 servings

Marinated artichokes and black olives top this light and lemony summer pasta dish. Lemon pepper linguine is available in most natural foods stores.

Ingredients

1 14-ounce (400g) can artichoke hearts

1/2 cup (340g) black olives, sliced

2 Tbsp (30mL) olive oil

2 Tbsp (30mL) lemon juice

2 cloves garlic minced

1/8 tsp (0.25g) crushed red pepper

Salt and freshly ground black pepper

1 pound (455g) lemon pepper linguine

Directions

Drain artichoke hearts, reserving juice. Coarsely chop artichokes and combine with 2 Tbsp (30mL) 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.

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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2003.