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Related recipes: Artichoke, Citrus, Corn-Free, Dairy-Free, Delicious Living Magazine, Egg-Free, Garlic, High Fiber, Low-Sugar, Main Dishes, Olives, Pasta, Side Dishes, Soy-Free, Summer, Vegan, Vegetables, Vegetarian
Marinated artichokes and black olives top this light and lemony summer pasta dish. Lemon pepper linguine is available in most natural foods stores.
Cooking Time: 10 minutes
Prep Time: 1 hr 5 min
Total Time: 1 hr 15 min
Yield: 4 servings
1 14-ounce (400g) can artichoke hearts
1/2 cup (340g) black olives, sliced
2 Tbs (30mL) olive oil
2 Tbs (30mL) lemon juice
2 cloves garlic minced
1/8 tsp (0.25g) crushed red pepper
Salt and freshly ground black pepper
1 lb (455g) lemon pepper linguine
Drain artichoke hearts, reserving juice. Coarsely chop artichokes and combine with 2 Tbsp (30mL) 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.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
