lemon pepper linguine with artichoke hearts

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summer salad

 

 

* Exported from MasterCook *

 

Lemon Pepper Linguine with Artichoke Hearts

 

Recipe By :Kathryn Arnold

Serving Size : 8 Preparation Time :1:05

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

14 ounce canned 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 pepper

1 pound lemon pepper linguine

 

1. 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 (marinate) at room

temperature 1 hour.

 

2. Cook linguine according to package directions. Toss pasta with artichoke

mixture. Serve immediately with freshly grated Parmesan cheese, if desired.

 

Calories Per Serving: 300; Grams of Fat: 10; % Fat Calories: 30; Cholesterol:

0mg; Grams of Fiber: 7.8.

 

Description:

" summer salad "

Source:

" Yoga Journal (http://www.yogajournal.com/food/toc_3.cfm) "

T(Cooking):

" 0:10 "

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Per Serving (excluding unknown items): 271 Calories; 5g Fat (17.4% calories from

fat); 9g Protein; 47g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 202mg

Sodium. Exchanges: 3 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1 Fat.

 

NOTES : Marinated artichokes and black olives top this light and lemony summer

pasta dish.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 26045