Lemony Linguine with Spring Vegetables
Ingredients
- 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 frozen 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
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