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Lemon Basil Rigatoni with Roasted Artichokes

Ingredients

  • 4 cups jarred marinated artichoke hearts, drained
  • ¼ cup + 1 tablespoon freshly squeezed lemon juice
  • 2 tsp freshly grated lemon zest
  • 2 garlic cloves, finely minced
  • ½ cup grated Parmigiano Reggiano, plus more for garnish if desired
  • ½ cup Bionaturae Extra Virgin Olive Oil, plus more for drizzling if desired
  • 1 tsp salt, or to taste
  • 1 lb Bionaturae Rigatoni
  • 4 cups fresh baby spinach
  • 1 bunch fresh basil, about 25 leaves, loosely chopped
Lemon Basil Rigatoni with Roasted Artichokes