Lemon, Artichoke, Tomato

By Cathie davidson

Ingredients

• 1 pound pasta
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup white cooking wine
• 1/4 cup fresh or bottled lemon juice
• 1 14.5 oz. can diced tomatoes with Italian herbs
• 1 14 oz can artichoke hearts, quartered & drained
• salt and pepper, to taste
• pine nuts, chopped parsley
• and parmesan cheese for garnish

Preparation

Step 1

Cook pasta as directed and drain. Heat olive oil in a large sauce pan over medium-high heat while pasta is cooking. Add garlic and cook, stirring, for 30 to 40 seconds. Add wine and cook for 2 minutes more. Add lemon juice and cook for another minute. Add tomatoes, artichokes, salt and pepper and cook for 5 minutes more until very hot. Spoon sauce over pasta, toss and garnish with pine nuts, parsley and grated Parmesan cheese. Serve.