Lemony Artichoke Linguine With Olives Recipes

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LEMONY ARTICHOKE LINGUINE WITH OLIVES



Lemony Artichoke Linguine with Olives image

This lemony pasta is perfect for vegetarians.

Categories     Italian     dinner     spring

Time 35m

Yield 4

Number Of Ingredients 11

12 oz. linguine
1 tbsp. finely grated lemon zest
3 tbsp. lemon juice (from one lemon)
1 c. bright green olives, pitted and coarsely chopped
4 tbsp. olive oil, divided
1 tsp. red pepper flakes
1 tsp. fennel seeds, crushed
2 tbsp. flat-leaf parsley, chopped
1 14 oz. can whole artichoke hearts, drained, halved (quartered if large), and patted dry
2 cloves garlic, thinly sliced
1 oz. Parmesan, shaved

Steps:

  • Cook pasta per pkg. directions. Drain pasta, return it to the pot, and toss with lemon juice.
  • Place olives in a small bowl. Heat 3 Tbsp oil in a medium skillet on low along with lemon zest, red pepper flakes, and fennel seeds. When barely simmering, pour over olives. Fold in parsley.
  • Heat remaining Tbsp oil in skillet on high. Place artichokes in pan, cut sides down, and cook until golden brown, about 3 minutes. Flip artichokes, reduce heat to medium, add garlic, and cook until garlic is golden brown, about 1 minute.
  • Toss garlicky artichokes with pasta, then fold in marinated olives. Served topped with shaved Parmesan.

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