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