*  Exported from  MasterCook Mac  *

                       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