Penne with Artichoke Hearts (Penne al carciofi)

http://www.eatingwell.com/recipes/penne_with_artichoke_hearts_penne_al_carciofi.html

From EatingWell:  January/February 1994

Artichokes, ricotta cheese and lemon juice and zest form the sauce for this quick pasta dish.

6 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

• 1 9-ounce package frozen artichoke hearts
• 10 ounces whole-wheat penne, or rigatoni
• 2 teaspoons extra-virgin olive oil
• 1 small onion, thinly sliced
• 1 clove garlic, finely chopped
• 1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried
• Salt & freshly ground pepper, to taste
• 1/4 cup water
• 1/4 cup dry white wine
• 2 tablespoons lemon juice
• 1/2 cup fat-free ricotta cheese
• 1 tablespoon freshly grated lemon zest

Preparation

1. Blanch artichokes in lightly salted water for 1 minute; drain well. When cool enough to handle, slice about two-thirds of the artichokes into small wedges and set aside; finely chop the remaining artichokes into a paste and set aside.
2. Cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions.
3. While the pasta is cooking, heat oil in a large nonstick skillet over medium heat. Add onion and garlic; cook, stirring, for 1 minute. Add oregano, salt and a generous grinding of pepper. Stir in water and cook until the water has evaporated and the onions are limp, about 2 minutes. Reduce heat to low, stir in wine, lemon juice and the reserved artichoke wedges and chopped artichokes. Simmer, stirring, until heated through, about 1 minute. (If the mixture becomes dry, add 1 or 2 tablespoons of water.) Add ricotta and stir until creamy.
4. When the pasta is ready, drain and add to the pan with the simmering sauce; toss well. Remove from heat and stir in lemon zest. Taste and adjust seasonings with salt and pepper. Serve immediately.

Nutrition

Per serving : 342 Calories; 6 g Fat; 2 g Sat; 3 g Mono; 10 mg Cholesterol; 62 g Carbohydrates; 13 g Protein; 11 g Fiber; 174 mg Sodium; 270 mg Potassium

3 1/2 Carbohydrate Serving

Exchanges: 3 1/2 starch, 1 vegetable, 1 fat