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Prep time
15 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
This is a very simple recipe that's loaded with big flavor from the aromatics; garlic, lemon zest and fresh basil. The sauce can sit at room temperature all day in a bowl or a jar, which helps the cheese soften up and makes the sauce creamier. My friend Lauren came up with the original recipe and I've tinkered with it over the years. —dharma cook
Ingredients
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1 cup
Good olive oil
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2/3 cup
Grated Parmesan
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Zest of 4 lemons
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Juice of 4 lemons
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10
Cloves of garlic, chopped
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1/2 teaspoon
Red pepper flakes
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1
Can artichoke hearts (in water), drained
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1 bunch
Fresh basil, leaves removed and slivered
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2 handfuls
Fresh spinach
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1 pound
Linguini
Directions
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In a large pasta bowl, combine the olive oil, Parmesan cheese, garlic, lemon zest and juice and red pepper flakes. Let sit at room temperature, even all day.
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Cook one pound of linguini to al dente. Drain well (do not save any pasta water). Put raw spinach in pasta bowl with sauce and cover with hot cooked pasta to wilt the spinach. Add drained artichoke hearts, toss thoroughly. Add fresh basil, toss and serve. Pass more cheese.
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