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21Ingredients
25Minutes
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Ingredients
US|METRIC
7 SERVINGS
- 1 lb. fusilli pasta (use gluten-free pasta for gluten-free version)
- salt
- 14 oz. marinated artichoke hearts (drained, hearts cut into eighths, about 1 1/2 cups)
- 1/2 cup sun dried tomatoes packed in oil (removed from oil, reserve oil, chopped)
- 1 cup toasted almonds (chopped)
- 1 tsp. lemon zest
- 1 Tbsp. lemon juice
- 1/4 tsp. black pepper
- 1/2 cup fresh parsley leaves (chopped, loosely packed, more or less to taste)
- 2 Tbsp. extra virgin olive oil
- 76,936 pasta
- 18 3/4 artichoke
- 110,395 mac and cheese
- 18 artichoke
- 7,190 shrimp
- 16 3/4 artichoke
- 10,123 broccoli rabe
- 16 sun dried tomatoes
- 10,055 salad
- 13 3/4 artichoke
- 81,163 pasta (with Roasted Tomatoes and Creamy Herb Cashew Sauce 13.75 7.00 2.00 0.75 0.00 0.00 4.00 Pasta and Noodles Dinner Quick and Easy Vegan,Vegetarian)
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Reviews(1)
Laura Hinton 4 years ago
Excellent I added sautéed slivered garlic and large shrimp plus 2 tablespoons of tomato paste yummy