Ingredients
- 12 ounces uncooked linguine
- 2 cups Pacific Foods® Organic Cream of Mushroom Condensed Soup
- 2 jars (6 ounces each) marinated quartered artichoke hearts, drained
- 3/4 cup pitted black olives
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh chives
- 1/2 cup grated Parmesan cheese
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Instructions
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Step 1
Cook pasta according to package directions; drain, reserving 1/3 cup cooking liquid.
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Step 2
Meanwhile, in skillet set over medium heat, combine soup and 1/2 cup water over medium heat; bring to boil. Stir in artichokes and olives. Reduce heat to low; cook for 5 to 8 minutes.
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Step 3
Toss together pasta, reserved pasta water, sauce and lemon juice until linguine is well coated. Sprinkle with chives; serve with Parmesan.
