Lemon-Herb Pasta with Artichokes and Green Beans

By Mike_67

Ingredients

• 1 cup packed fresh parsley leaves
• 1/2 cup fresh dill sprigs
• 2 whole coves garlic, minced
• 2 tablespoons olive oil
• 7 ounces frozen artichokes, thawed and quartered
• 10 ounces fresh green beans
• 1 pound fettuccini
• 6 ounce bag baby spinach
• 2 cups chicken broth
• 1 tablespoon lemon juice
• 2 teaspoons lemon zest
• 8 ounces crumbled feta cheese

Details

Servings 4

Preparation

Step 1

Bring large pot of salted water to a boil.

Blend parsley, dill, garlic and olive in food processor.

Spray non-stick skillet with oil and sauté artichokes over medium-high heat for 2 minute or until heated through. Set aside.

Add green beans to boiling water. Simmer 5 minutes and remove with a slotted spoon. Cook pasta in same boiling water according to package directions; drain.

Return pot to stove. Add spinach, 1 cup broth, lemon juice and zest, artichokes, pasta, beans and herb mixture. Cook 3 minutes or until spinach wilts, moistening with remaining cup of broth as needed. Season with salt and pepper.

Divide pasta among 4 serving plates and sprinkle with feta.