Linguine with Ham, Artichoke and Lemon Sauce:
1 lb. linguine
1 T. butter
2 cloves garlic, crushed
2/3 c. marinated artichokes, drained & chopped
5 oz. ham, cut into strips
1 1/4 c. cream (I used fat free 1/2 & 1/2)
2 T. grated lemon zest
½ c. fresh basil, torn
1/3 c. Parmesan, grated
Cook pasta, drain & return to pan. Melt butter in a large
pan, add the garlic & cook for one minute. Add the artichoke
hearts and ham, cook for 2 minutes.
Add the cream and lemon zest, simmer 5 minutes. Pour over
pasta & toss in the basil & Parmesan cheese.
