Penne with Artichoke Hearts

Submitted by Dancer

• Ingredients: 11
• Serves: 4

ingredients

• 9 ounces artichoke hearts, cooked
• 8 ounces fresh spinach, washed
• 1 lb penne, cooked al dente
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 3⁄4 teaspoon oregano
• salt and pepper
• 3⁄8 cup dry white wine
• 3 tablespoons lemon juice
• 3⁄4 cup low-fat ricotta cheese
• 1 tablespoon lemon, zest of, grated

directions

1. Slice about 2/3 of artichokes into small wedges; chop remainder into paste. Set aside. While pasta is cooking, saute onion and garlic in water until soft. Add oregano, salt and fresh-ground pepper.
2. Reduce heat to low and stir in wine, lemon juice, spinach leaves (if desired) and reserved artichokes.
3. Simmer, stirring, until spinach is wilted and all is heated through (1-3 minutes). Stir in ricotta.
4. Drain pasta and add to sauce; remove from heat and add lemon zest just before serving.

Reviews

[Jon Edwards]

This is a very good veggie dish. I went a little easy on the spinich though.

 

[AmyRed]

This recipe was a too low fat for us, but I needed to use up some artichokes. I adjusted it by using olive oil and more ricotta. It was delicious!! I made a frittata with some of the leftovers.