Penne with Artichoke Hearts

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  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.


Most Helpful

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

Jon Edwards May 20, 2001

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.

AmyRed February 16, 2005

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