Spinach Linguine with Artichokes and Sun-Dried Tomatoes

You guys, this pasta is so light, healthy and flavorful, it features so many of my favorite ingredients, AND it's vegetarian!
I'm in love. Eric's in love.
We're all in love.

Today was the perfect fall day. No rain, but blustery so the beautifully colored leaves were blowing off the trees and around the streets. Eric and I were bundled up with hats and scarves and coffees, and spent the day wandering around Ballard and Fremont's Sunday markets and boutiques/shops on each main strip.
This fresh pasta dish was a great way to end a lovely day of walking and shopping. So easy and definitely delicious!

Spinach Linguine with Artichokes and Sun-Dried Tomatoes
(Inspired by Whole Food Market Recipes, Serves 2-4)

1 tablespoon extra-virgin olive oil
1 (12 oz.) jar marinated artichoke hearts, drained and halved
2-3 cloves garlic, pressed
1 teaspoon fresh lemon juice
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 cup dry white wine
1 8oz. package dried spinach linguine, cooked until tender, drained (1/4 cup pasta water reserved)
1/2-3/4 cup oil-packed sun-dried tomatoes
1 teaspoon dried thyme
2 teaspoons grated Parmesan cheese

Cook pasta according to directions.
Heat oil in a large skillet over medium heat. Add artichokes, garlic, lemon juice, salt and pepper, and cook for about 1-2 minutes. Add wine and simmer until just thickened. Stir in reserved 1/4 cup pasta water, sun-dried tomatoes and thyme then add cooked pasta, salt and pepper and toss well. Transfer pasta to bowls, garnish with cheese and serve.