Wednesday, June 8, 2011

Lemon Linguine w/ Spinach, Sun-Dried Tomatoes & Pine Nuts Plus Artichoke Appetizer

Wow. Been a while, huh?
This is a recipe that was inspired by a plethora of other linguine dishes with lemon. I didn't measure anything, but I will try my best to give you an idea at least. Yum.
The dish started off because my daughter and I were grocery shopping and she really wanted to get artichokes for me to steam....and we had a ton of lemons. So it evolved from there.
Here we go!

Steamed Artichokes
 (this can be made so many ways, this is just the way I have learned to love it-other than grilled)

2 Artichokes cut (there are a ton of places on the web so see how to do this)
Enough chicken broth/water to cover artichokes (I had one box of broth and used water for the rest)
Herbs (I use rosemary stems and basil stems from garden)
Two peeled cloves of garlic
1 sliced lemon

Bring broth/water to a boil with the lemon slices, garlic and herbs
Place artichokes in liquid and simmer for about 10 minutes
Place artichokes (along with lemon and herbs) in a steaming basket over simmering liquid and let them finish cooking by steaming.  When they are soft enough for the leaves to practically fall off is when I know they are ready. Save liquid in pan for the pasta.

At this point I called the family inside and we devoured the meat on the leaves in about 5 minutes. We usually dip them in a mayo mixture, but this time we dipped in melted butter. Next time I think I will get 3 artichokes...maybe more. It is embarrassing the way my family eats these things.

 Lemon Linguine w/ Spinach, Sun-Dried Tomatoes & Pine Nuts
I winged this I am not going to use exact measurements!

Box of wheat linguine
Handful of pine nuts (toasted)
Handful of baby spinach roughly chopped
2 Garlic clove minced
A half of a jar of sun-dried tomatoes chopped(about 2-3 T oil reserved)
Juice of a large lemon plus a teaspoon of lemon zest
Parmesan Cheese (I used asiago because I have it and love it)
2T Sour Cream
Olive Oil
Basil or Rosemary for garnish

Cook the pasta according to directions in the broth mixture left from the artichokes, then drain reserving about 1/3 of a cup to keep pasta from drying out

While pasta cooks, warm a pan and drizzle with olive oil. Saute garlic for about 2 minutes then add spinach. Once spinach is wilted, toss in the sun-dried tomatoes.

Combine drained pasta with spinach mixture, lemon juice, drizzle of olive oil, reserved sun dried tomato oil (awesome flavor), and reserved broth mixture if it seems too dry (white wine would be good here too). At the end add in sour cream, pine nuts, and asiago or Parmesan.
Garnish with lemon zest and fresh herbs. Add s&p (and red pepper flakes if you like...I do!).

That was wordy but the best I can do with describing my thrown together meal. :)

P.S. Bacon would SOOOO rock this meal, but since yesterday I promised myself I wouldn't have any, I didn't. Haha.

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