Penne with Artichoke Hearts

This penne with artichoke hearts is a light, bright pasta that skips the heavy cream and olive oil entirely. The sauce is built on water-sauteed onion and garlic, white wine, lemon juice, and fat-free ricotta stirred in at the end for a creamy finish that doesn’t weigh you down.

The artichoke preparation is smart: two-thirds get sliced into small wedges that hold their shape, and the remaining third gets chopped into a paste. That paste melts into the sauce and thickens it naturally, while the wedges give you actual bites of artichoke throughout.

Fresh spinach goes in with the artichokes and wilts in about a minute from the residual heat. It adds color, iron, and a mild earthiness that pairs perfectly with the lemony sauce.

The ricotta stirred in at the end creates a light, creamy coating without the heaviness of cream-based sauces. Lemon zest added right before serving keeps the citrus flavor bright and aromatic rather than cooked out. That final hit of zest ties the whole dish together.

Kitchen Tips

• Defrost artichoke hearts thoroughly and pat dry. Excess water dilutes the sauce
• Saute the onion and garlic in water, not oil. This keeps the dish lean while still softening the aromatics
• Stir the ricotta in gently off low heat. High heat can cause it to curdle and turn grainy
• Add the lemon zest at the very last second. Heat destroys the volatile oils that make zest smell so good

Variations

• Sun-dried tomato artichoke: Add ¼ cup of chopped sun-dried tomatoes with the artichokes for a more Mediterranean feel
• With Parmesan: Top each serving with freshly grated Parmesan for a sharper, saltier finish