Penne with Artichoke Hearts --------------------------------------------------------------------------------

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Penne with Artichoke

Hearts

--

9 ounces artichoke hearts, cooked

8 ounces fresh spinach, washed

1 pound penne, cooked al dente

1 onion, thinly sliced

2 cloves garlic, minced

3/4 teaspoon oregano

salt and pepper, to taste

3/8 cup dry white wine

3 tablespoons lemon juice

3/4 cup lowfat ricotta cheese

1 tablespoon 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. Makes 4 servings.

 

Nutrition Facts:

Amount Per Serving: Calories 477 - Calories from Fat 62

Percent Total Calories Fat 13%, Protein 19%, Carbohydrate 65%

Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g,

Cholesterol 97mg, Sodium 456mg,

Total Carbohydrate 78g, Dietary Fiber 2g, Sugars 0g, Protein 22g, Vitamin A

4188 units, Vitamin C 30 units,

Calcium 0 units, Iron 6 units