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Lemon, Parsley and Artichoke Sauce with Linguini

Lemon, Parsley and Artichoke Sauce with Linguini
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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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