OMG this looks so good...might have to force family to eat it:) *)


1 lb. fresh linguine
1 cup scallions, thinly sliced
2 cloves garlic, minced (use 3 or 4 if you really like garlic)
1 tsp dried or 1/4 cup chopped fresh basil
3 Tbsp olive oil
16 oz. package frozen artichoke hearts, thawed or 2 water-packed cans, cut into bit size pieces
1 cup low fat chicken broth
3/4 cup dry white wine
1/2 cup half & half or whipping cream
1 Tbsp grated lemon zest
4 Tbsp chopped parsley
Salt and pepper
1 Tbsp lemon juice
1/4 cup grated Parmesan cheese (use Romano if you prefer a stronger flavor)
Lemon wedges (optional)

Bring 5 quarts water to a boil in a large pot. Add linguine and stir occasionally until barely tender to bite, 2 - 3 minutes.

In a large skillet over medium-high heat, stir scallions, garlic and basil in oil until scallions are limp, 1 - 2 minutes. Add artichoke hearts, broth, wine, cream, and lemon zest; stir until boiling, 1 - 2 minutes.

Drain pasta and return to pan. Add artichoke sauce, parsley, and salt and pepper to taste. Add lemon juice last. Lift with two spoons to mix. Serve with grated cheese and additional lemon wedges.

Serves 24

No comments: