Penne with Artichoke Hearts
Yield
4 servingsPrep
10 minCook
5 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | ozs |
artichoke hearts
, defrosted |
*
|
| 8 | ozs |
spinach
fresh spinach, washed |
*
|
| 1 | pound |
pasta, penne
cooked al dente |
|
| 1 | small |
onions
thinly |
|
| 2 | cloves |
garlic
minced |
|
| ¾ | teaspoon | oregano |
|
| salt | and |
salt and black pepper
to taste |
*
|
| 3/8 | cups |
white wine
dry |
*
|
| 3 | tablespoon | lemon juice |
|
| ¾ | cup |
ricotta cheese
fat free |
|
| 1 | tablespoon |
lemon zest
grated |
|
Low Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Directions
Slice about ⅔ of artichokes into small wedges; chop remainder into paste.
Set aside.
While pasta is cooking, sauté onion and garlic in water until soft.
Add oregano, salt and fresh-ground pepper. Reduce heat to low and stir in wine, lemon juice, spinach leaves (if desired) and reserved artichokes.
Simmer, stirring, until spinach is wilted and all is heated through (1-3 minutes).
Stir in ricotta. Drain pasta and add to sauce; remove from heat and add lemon zest just before serving.
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