Lemon, Parsley and Artichoke Sauce with Linguini

Lemon, Parsley and Artichoke Sauce with Linguini
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Kitchen Team

Signature Recipe

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(2 Reviews)

Ingredients

1 14 oz. can artichoke hearts in water, with liquid,
1/2 cup parsley leaves,
1/2 cup light cream,
1/2 cup Parmesan cheese, grated,
2 tbsp. lemon juice,
1 tbsp. lemon zest,
1/4 tsp. salt,
1/2 tsp. black pepper,
4 cups cooked linguine pasta, kept warm

Instructions

  1. Place all ingredients, except the linguine, in the Bowl & blend on 2 until smooth.
  2. Transfer to a saucepan over medium heat & bring just to a boil.
  3. Reduce heat & simmer until slightly thickened.
  4. Toss sauce with cooked pasta & serve hot.

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Reviews

Colleen
from Norwood , MA
Sep. 8, 2014

AMAZING!!!

SOOO light and refreshing. Hardly any work needed. I doubled the recipe and keep the sauce in my freezer and put it on anything and everything savory
Kathy C.
from Trinity, Fl.
Jul. 27, 2014

Easy and Delicious

This is an amazing sauce with the ease to make. This will make anything you use it for fish, chicken or pasta that looks like you went to tons of trouble. A keeeeppppper!!!

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