30-60 minutes to prepere
20 minutes to cook
4-6 servings
Ingredients
1/2 cup extra virgin olive oil
2 cloves garlic, minced
2 medium zucchini, sliced
2 packages (9 ounces ea.) frozen artichoke hearts, defrosted
2 teaspoons lemon zest
1/4 cup lemon juice
salt & freshly ground black pepper
1/2 box Angel Hair
1/3 cup Parmigiano cheese, freshly grated
1 tablespoon fresh tarragon, chopped
SPRINKLE zucchini with salt. Drain in colander 30-60 minutes.
HEAT olive oil in a large skillet. Add zucchini; sauté until tender. Add garlic and saute 1 minute.
ADD artichoke hearts, lemon juice and lemon zest. Simmer for 2 minutes.
COOK pasta according to package directions. Drain and add pasta to sauce.
ADD tarragon; mix well. Sprinkle with Parmigiano cheese
TIP: White wine recomended.
