Lemon Artichoke Linguine


Cold cereal.  That is what my children ate for dinner on Thursday.  I just want you all to realize that I don't cook/bake like this everyday for my family.  Life is just too hectic some days to even take 30 minutes to throw something together in a pot.  Thursday was a day I knew was coming for about a month and dreading with every glance at my calendar.  I just want to know what genius at our school district decided to schedule 4 concerts for my kids on the same night, in different buildings?

This recipe is one I created after being inspired by another recipe I saw online.  I absolutely love lemon and artichokes together and this comes together in a matter of minutes.  The basis is my lemon artichoke pesto I use in paninis but I made a few changes.   I ate more than my fair share of this dish and found it so fresh and delicious.  I used whole wheat linguine, but it certainly isn't required.  If you haven't tried it yet though, your family will never know the difference.....


Lemon Artichoke Linguine (serves 6)
12 oz jar artichokes, drained and lightly rinsed
1 lemon, juice and zest
8 sprigs thyme, stripped
2 handfuls cilantro
2 cloves garlic, roughly chopped
6 T extra virgin olive oil
sea salt
fresh ground pepper
freshly grated parmesan cheese
1 lb whole wheat linguine


1.  Cook your linguine according to box directions.
2.  While pasta cooks, process everything but the cheese together in your food processor.  My finished texture is shown in the pictures.
3.  Drain pasta, pour into serving bowl and immediately top with artichoke mixture.  Toss until mixture evenly covers the pasta and top with parmesan cheese.

4 comments:

Jeff and Cara said...

well I am FINALLY going to make a couple of your recipes! I am very excited about it and have committed to trying new things this week (especially if they are easy recipes)!! We are going to try to wonton soup and the linguine. Keep the good recipes coming and I promise to post comments about the ones we try :-)! Also, thanks for your comments on our blog. Jeff and I laughed so hard when we read the last one you- it really does feel like you put those nurses out so much when you call them. I am sure you experienced that a lot this past year with all of the hospital visits! We are so glad that you are doing better though, and we REALLY look forward to the end of next month!!! I am counting down the weeks/days!

Faith said...

I made this last night--yum! I used fresh basil instead of the cilantro (my husband is not a fan) and Barilla multigrain spaghetti (out of linguine). Everyone loved it--even the kids who are generally averse to anything green. I sliced chicken over the top to appease my carnivore husband, and served with steamed veggies and fresh bread. My kids wanted to know what the special occasion was. Thanks for the post!

Carole said...

Glad you enjoyed it and I bet basil was delicious. I debated between cilantro or italian parsley when I made mine. Never even thought of basil! I bet the chicken on top was great too. Thanks for trusting me enough to try it :-)

Jeff and Cara said...

I made another one! I thought this recipe was great, but I think next time I will try it with basil instead of cilantro. It was very good though! Thanks for all the ideas!!!

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