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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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