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