Linguine with Artichokes and Lemon

9 ounces fresh linguine

1 cup thinly sliced green onions

1/2 teaspoon chopped fresh or dried rosemary leaves

1 tablespoon olive oil

1 package (8 oz.) frozen artichoke hearts, thawed and quartered

3/4 cup fat-skimmed chicken broth or vegetable broth

1/2 cup dry white wine

1/4 cup whipping cream

1 teaspoon grated lemon peel

3 tablespoons chopped parsley

Salt and pepper

Lemon wedges

Step 1

In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add linguine and stir occasionally until barely tender to bite, 2 to 3 minutes.

Step 2

Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir onions and rosemary in oil until onions are limp, 1 to 2 minutes. Add artichoke hearts, broth, wine, cream, and lemon peel; stir until boiling, 1 to 2 minutes.

Step 3

Drain pasta and return to pan. Add artichoke sauce, parsley, and salt and pepper to taste. Lift with two spoons to mix. (If pasta has cooled, stir over medium heat until hot.) Pour into a wide serving bowl or distribute among plates. Serve with lemon wedges to squeeze over pasta.

Step 4

Variation: Substitute sliced red and yellow bell peppers for the artichoke hearts, or mushrooms for the artichokes and sherry for the white wine.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 419Calories from Fat 28

% Daily Value *
Total Fat 13g20%

Saturated Fat 4.8g24%
Cholesterol 84mg29%
Sodium 92mg4%
Total Carbohydrate 56g19%

Dietary Fiber 7.3g30%
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Linguine with Artichokes and Lemon