Lemony Linguine with Spring Vegetables || Gracefult Kitchen

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Lemony Linguine with Spring Vegetables

Dinner

Instead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that's left is thickened with the starch that cooks off the pasta. With just a few add-ins like lemon and Parmesan cheese, you have a delicious silky sauce. Want to use up your veggie stash in the freezer? Swap in 8 ounces frozen spinach for fresh.

Ingredients

8 ounces whole-wheat linguine or fettuccine
4 cloves garlic, thinly sliced
½ teaspoon salt
¼ teaspoon ground pepper
3½ cups water
1 9-ounce package frozen artichoke hearts
6 cups chopped mature spinach
2 cups peas, fresh or frozen
½ cup grated Parmesan cheese, divided
¼ cup half-and-half
1 tablespoon lemon zest
3-4 tablespoons lemon juice

Description

Combine 8 ounces pasta, 4 cloves garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large pot. Add 3 1/2 cups water. Bring to a boil over high heat. Boil, stirring frequently, for 8 minutes.
Stir in 9 ounces artichokes, 6 cups spinach and 2 cups peas and cook until the pasta is tender and the water has almost evaporated, 2 to 4 minutes more.
Remove from heat and stir in 1/4 cup cheese, 1/4 cup half-and-half, 1 tablespoon lemon zest and 3 to 4 tablespoons lemon juice to taste. Let stand, stirring occasionally, for 5 minutes. Serve sprinkled with the remaining 1/4 cup cheese.