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Lemon Pepper Linguine with Artichoke Hearts

Marinated artichokes and black olives top this light and lemony summer pasta dish.

By Kathryn Arnold

Prep Time: 5 minutes, plus one hour to marinate
Cooking Time: 10 minutes

1 14-ounce can 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 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

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