Penne with Artichoke Hearts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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.
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