Lemon-Herb Pasta with Artichokes and Green Beans

• 1 cup packed fresh parsley leaves (1 bunch)
• 1/2 cup fresh dill sprigs
• 2 whole cloves garlic, peeled
• 2 Tbs. plus 2 tsp. olive oil
• 1 7-oz. pkg. frozen artichokes, thawed and quartered
• 1 10-oz. pkg. fresh green beans (about 2 cups)
• 1 lb. fettuccine
• 1 6-oz. bag baby spinach
• 2 cups low-sodium vegetable broth
• 1 Tbs. lemon juice
• 1 1/2 tsp. lemon zest
• 1 cup crumbled feta cheese

1. Bring large pot of salted water to a boil.
2. Blend parsley, dill, garlic and 2 Tbs.
3. oil in food processor.
4. Heat 2 tsp.
5. oil in nonstick skillet over medium-high heat.
6. Saute artichokes 2 minutes, or until heated through.
7. Set aside.
8. Add green beans to boiling water.
9. Simmer 5 minutes, then remove from pot with slotted spoon.
10. Cook pasta in boiling water according to package directions, or until al dente; drain.
11. Return pot to stove.
12. Add spinach, 1 cup broth, lemon juice and zest, artichokes, pasta, beans and herb mixture.
13. Cook 3 minutes, or until spinach wilts, moistening with remaining cup of broth as needed.
14. Season with salt and pepper.
15. Divide pasta among serving plates, sprinkle with feta cheese, and serve.

parsley, dill sprigs, garlic, olive oil, fresh green beans, fettuccine, baby spinach, vegetable broth, lemon juice, lemon zest, feta cheese

Taken from www.vegetariantimes.com/recipe/lemon-herb-pasta-with-artichokes-and-green-beans/ (may not work)