One-Pot Surprise: Lemony Linguine with Spring Greens

From EatingWell

Get a style of spring with this scrumptious recipe from 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

  1. 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.
  2. 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.
  3. 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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