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If labour is a marathon, now is the time to start carb-loading. Try this Spaghetti with Lemon and Artichokes recipe.
2 handfuls spaghetti or tagliatelle
Half a lemon
80g tinned or fresh cooked artichokes (or 1/2 jar marinated artichoke hearts)
1 pinch salt and pepper (to taste)
1 tbsp parmesan grated (to taste)
Cook the pasta in a large pan of salted boiling water.
While the pasta is cooking, juice and zest half a lemon, and roughly chop the artichoke hearts.
Drain the cooked pasta and put it back in the warm pan. Add the lemon, a slug of olive oil, the artichokes, parmesan and some freshly ground black pepper.
Mix to coat the pasta and warm through the other ingredients.
Serve on warmed plates.
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