Lemony Linguine with Spring Vegetables

The words lemony and spring are misleading. I made it by the book and I loved how it looked but it is a very bland dish. I will make this again but with marinated artichokes, white garlic not purple and some other spice but I can't imagine what. I came to the comments to see what others thought and we all seem to have the same take away. My husband said 'well, you did a great job but the reason it is healthy is because I will not be having seconds.' He's cute too. And my artichokes should have been cut down into smaller pieces.

First, WAY too much fiber. Second, I added Italian seasoning which did improve the taste. To the HUGE amount leftover the next day, drowned it in mozzarella cheese. This recipe was a total waste of money and time. After adding the cheese to my leftovers, I threw all of it away. Artichoke hearts AND peas?? TOO MUCH FIBER. This recipe is GROSS and don't waste your time or money. It was nasty.

One of my new favorites. Nice that it’s all in one pan. I have made with frozen and canned artichokes. I prefer the frozen but my store was out. I always seem to end up adding more water but that’s not an big deal for me. The lemon really brightens up the dish.

Good dish! Artichokes provided nice flavor. I would reduce the amount of water next time.

This was good, not great. Some tweaks could make it how you want it.

Very good on a cold and snowy “spring” night! I didn’t have any artichokes and I think that would have given it a much different and delicious flavor! I used frozen peas, frozen spinach and frozen broccoli. I ended up adding some olive oil for moisture and also used coconut milk as I didn’t have half and half. I added more seasonings and used lots of lemon juice and Parmesan cheese! Definitely will make again with the artichokes!