Penne with artichoke hearts

 
                        Penne with Artichoke Hearts
 
 Recipe By     : Eating Well  Jan/Feb 1994
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Entree                           Pasta
                 Stovetop                         Quick
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    9      ozs           artichoke hearts, frozen -- defrosted
    8      ozs           fresh spinach -- washed
    1      lb            penne -- cooked al dente
    1      sm            onion -- thinly sliced
    2      cloves        garlic -- minced
      3/4  tsp           oregano
                         salt and pepper -- to taste
      3/8  c             dry white wine
    3      tbsps         lemon juice
      3/4  c             fat-free ricotta cheese
    1      tbsp          lemon zest -- grated
 
 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. 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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 Per serving: 508 Calories; 2g Fat (4% calories from fat); 24g Protein; 95g
Carbohydrate; 8mg Cholesterol; 289mg Sodium
 
 NOTES : use more artichokes and spinach if desired
 too lemony for kids
 
 Nutr. Assoc. : 0 0 4363 0 0 0 0 0 0 0 0