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Lemon pasta with artichokes and lentils

Ingredients

  • 4 oz. whole-wheat spaghetti
  • 6 oz. preserved (in oil) artichoke hearts, sliced
  • 3 tbs. fresh basil, chopped
  • Grated zest and juice of ½ lemon
  • Water
  • ⅓ cup of lentils (preferably small French)
  • 3 tbs. olive oil
  • 3 tbs. parmesean cheese
  • Salt and pepper, to taste

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