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Lemon Pepper Linguine with Artichoke Hearts

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Focus on Folic Acid

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Artichokes, an excellent source of folic acid, are the star of this high-fiber meal.

Ingredients
1 14-ounce (400 g) can artichoke hearts
1/2 cup black olives, sliced
2 Tbs olive oil
2 Tbs lemon juice
2 cloves garlic, minced
1/8 tsp crushed red pepper
Salt and freshly ground black pepper
1 lb lemon pepper linguine

Directions
Drain artichoke hearts, reserving juice. Coarsely chop artichokes and combine with 2 Tbsp (30 ml) reserved juice, olives, olive oil, lemon juice, garlic, red pepper, salt, and pepper in a large bowl. Let stand at room temperature 1 hour.

Cook linguine according to package directions. Toss pasta with artichoke mixture. Serve immediately with freshly grated Parmesan cheese, if desired.

Yield: 4 servings

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