Get a style of spring with this scrumptious recipe from EatingWell.com. Coming in at a complete prep and prepare dinner time of just below 30 minutes, the lemon taste, silky sauce and greens featured on this meal will go away you craving hotter climate.
As a substitute of cooking pasta in an enormous pot of water, all you want is Three half of cups for this one-pot pasta recipe. When the pasta is al dente, a lot of the water has evaporated and the bit that’s left is thickened with the starch that cooks off the pasta. With only a few add-ins like lemon and Parmesan cheese, you may have a scrumptious silky sauce. Wish to dissipate your veggie stash within the freezer? Swap in eight ounces frozen spinach for contemporary.
Makes Four servings
- eight ounces whole-wheat linguine or fettuccine
- Four cloves garlic, thinly sliced
- ½ teaspoon salt
- ¼ teaspoon floor pepper
- 3½ cups water
- 19-ounce bundle frozen artichoke hearts
- 6 cups chopped mature spinach
- 2 cups peas, contemporary or frozen
- ½ cup grated Parmesan cheese, divided
- ¼ cup half-and-half
- 1 tablespoon lemon zest
- 3-Four tablespoons lemon juice
Lively time 30 minutes
Complete time 30 minutes
- Mix pasta, garlic, salt and pepper in a big pot. Add water. Convey to a boil over excessive warmth. Boil, stirring ceaselessly, for eight minutes.
- Stir in artichokes, spinach and peas and prepare dinner till the pasta is tender and the water has nearly evaporated, 2 to Four minutes extra.
- Take away from warmth and stir in 1/Four cup cheese, half-and-half, lemon zest and lemon juice to style. Let stand, stirring sometimes, for five minutes. Serve sprinkled with the remaining 1/Four cup cheese.
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