Artichoke, Corn, and Edamame Spaghetti

Name: Artichoke, Corn, and Edamame Spaghetti
Ingredients: 1 (12-16 ounce) box spaghetti (I used whole grain for added fiber); 1 and 1/2 tablespoons olive oil; 1/2 tablespoon minced garlic; 1 package frozen artichoke hearts (rinse in cool water to thaw and pat dry); 1 cup frozen corn (no need to thaw); 1 cup frozen edamame (no need to thaw); 1/2 teaspoon salt; 2 tablespoons lemon juice; 1/2 tablespoon fresh thyme (or more, to taste)

Artichoke, Corn, and Edamame Spaghetti was pinched from <a href="http://www.dizzybusyandhungry.com/artichoke-corn-and-edamame-spaghetti/" target="_blank">www.dizzybusyandhungry.com.</a>

INGREDIENTS

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1 (12-16 ounce) box spaghetti (I used whole grain for added fiber)

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1 and 1/2 tablespoons olive oil

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1/2 tablespoon minced garlic

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1 package frozen artichoke hearts (rinse in cool water to thaw and pat dry)

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1 cup frozen corn (no need to thaw)

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1 cup frozen edamame (no need to thaw)

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1/2 teaspoon salt

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2 tablespoons lemon juice

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1/2 tablespoon fresh thyme (or more, to taste)

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