Artichoke, Olive, and Lemon Pasta


  • 1/2 pound cappaletti or other wide, flat pasta
  • 8 ounces jarred halved artichokes
  • Zest of 1 lemon
  • Juice of half a lemon
  • 4 tablespoons olive oil
  • 1/4 cup roughly torn parsley
  • 1/4 cup green olives, pitted and halved
  • Parmesan to taste


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