Linguini with Artichokes and Lemon

One of my all-time favorite meals. Makes 3 servings.

  • 12 oz linguini
  • 1 bunch green onions, thinly sliced
  • ½ teaspoon fresh rosemary, finely chopped
  • 1 Tablespoon olive oil
  • 1 – 8 oz package frozen artichoke hearts, thawed and quartered
  • ¾ cup chicken broth
  • ½ cup dry white wine
  • ¼ cup cream
  • 1 teaspoon grated lemon peel
  • 3 Tablespoons chopped parsley
  • Salt and pepper
  • Lemon wedges

Cook linguini according to package directions, using minimum recommended cooking time.

Meanwhile, heat oil in a 12 inch skillet; stir in onions and rosemary for 1 to 2 minutes. Add artichokes, broth, wine, cream, and lemon peel. Stir until boiling.

Drain pasta and add to sauce in skillet. Add parsley, salt, pepper and squeeze of lemon juice; toss to coat. Serve with lemon wedges and grated Parmesan cheese.