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Pasta with Artichoke Hearts, Sun Dried Tomatoes, and Toasted Almonds
- 1 pound fusilli pasta (use gluten-free pasta for gluten-free version)
- 1 14-ounce jar marinated artichoke hearts, drained, hearts cut into eighths, about 1 1/2 cups
- 1/2 cup sun-dried tomatoes packed in oil, removed from oil (reserve oil), chopped
- 1 cup chopped toasted almonds
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh parsley leaves, loosely packed, more or less to taste
- 2 tablespoons olive oil
Directions:View on Simply Recipes
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