View source for Lemon Pasta with Artichokes and Lentils

[[Category:recipes|Lemon Pasta with Artichokes and Lentils]]
== Commentary ==
A nice light dish with bright flavor that is hearty and filling in spite of its apparent lightness.

Source:
http://www.vox.com/a/new-years-diet/day-five

== Ingredients ==
* 4 oz. whole-wheat spaghetti
* 6 oz. preserved (in oil) artichoke hearts, sliced
* 3 tbs. fresh basil, chopped
* Grated zest and juice of ½ lemon
* Water
* ⅓ cup of lentils (preferably small French)
* 3 tbs. olive oil
* 3 tbs. parmesean cheese
* Salt and pepper, to taste

== Directions ==
In a large pot, boil water with a few pinches of salt.<br>
Bring to a boil and cook the spaghetti to the directions on the package, about ten minutes. <br>
While the pasta is boiling: In a pan on the stove, combine lentils with 1 ⅓ cups of water, bringing water to a boil and then lowering the heat to a simmer, about 12 minutes. 

When lentils are cooked, drain off any excess water, and then stir in olive oil, sliced artichokes, and the juice and grated zest from half a lemon. <br>
Combine over low heat for about a minute, and then stir in basil and cheese. 

Season with salt and pepper to taste. Plate half the pasta and conserve the rest for tomorrow’s lunch.

== Preparation Notes ==
Makes two relatively modest servings<br>
Prep time is maybe 10 minutes.<br>
Cooking time is about 20 minutes<br>
Recipe scales well for doubling or tripling.