Lemon Pasta with Salami, Olives and Roasted Artichokes | Blue Jean Chef - Meredith Laurence

Name: Lemon Pasta with Salami, Olives and Roasted Artichokes | Blue Jean Chef - Meredith Laurence
Ingredients: 6 ounces dried spaghettini ((or thin spaghetti)); olive oil; ½ cup finely diced pepper salami (about ¼-inch dice); 2 cloves garlic (crushed); 10 green olives (Casteltravano are nice); 2 cups frozen artichoke hearts (thawed and drained); 1 lemon (zested and juiced (about 2 teaspoons)); 2 ounces Parmesan cheese (grated (about 1 cup), plus more for garnish); freshly ground black pepper; 2 cups of arugula

"This recipe for lemon pasta with salami, olives and artichokes is quick, easy and full of so many delicious flavors...."

INGREDIENTS

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6 ounces dried spaghettini ((or thin spaghetti))

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olive oil

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½ cup finely diced pepper salami (about ¼-inch dice)

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2 cloves garlic (crushed)

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10 green olives (Casteltravano are nice)

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2 cups frozen artichoke hearts (thawed and drained)

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1 lemon (zested and juiced (about 2 teaspoons))

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2 ounces Parmesan cheese (grated (about 1 cup), plus more for garnish)

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freshly ground black pepper

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2 cups of arugula

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