Lemon Pepper Linguine with Artichoke Hearts
Ingredients
1 14-ounce can artichoke hearts
1/2 cup black olives, sliced
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1/8 teaspoon crushed red pepper
Salt and freshly ground black pepper
1 pound lemon pepper linguine
Directions
Drain artichoke hearts, reserving juice. Coarsely chop artichokes and combine with 2 tablespoons 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.
Serves 4 to 6.
1 14-ounce can artichoke hearts
1/2 cup black olives, sliced
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1/8 teaspoon crushed red pepper
Salt and freshly ground black pepper
1 pound lemon pepper linguine
Directions
Drain artichoke hearts, reserving juice. Coarsely chop artichokes and combine with 2 tablespoons 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.
Serves 4 to 6.
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