Lemony Linguine with Spring Vegetables

Delight in the refreshing flavors of spring with this vibrant Lemony Linguine with Spring Vegetables recipe. Tender linguine pasta is tossed with an array of seasonal vegetables and zesty lemon zest, creating a harmonious symphony of flavors. Sprinkle with some Parmesan cheese, this dish is a celebration of the season’s bounty in every bite.


8 ounces whole-wheat linguine or fettuccine
4 cloves garlic, thinly sliced
½ teaspoon salt
¼ teaspoon ground pepper
3 ½ cups water
1 9-ounce package artichoke hearts
6 cups chopped mature spinach
2 cups peas, fresh or frozen
½ cup grated Parmesan cheese, divided
¼ cup half-and-half
1 tablespoon lemon zest
3-4 tablespoons lemon juice


Combine pasta, garlic, salt and pepper in a large pot. Add water. Bring to a boil over high heat. Boil, stirring frequently, for 8 minutes.

Stir in artichokes, spinach and peas and cook until the pasta is tender and the water has almost evaporated, 2 to 4 minutes more.

Remove from heat and stir in 1/4 cup cheese, half-and-half, lemon zest and lemon juice to taste. Let stand, stirring occasionally, for 5 minutes. Serve sprinkled with the remaining 1/4 cup cheese.

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