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Penne with Artichoke Sauce

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

From EatingWell:  March/April 1994

Fresh artichokes, some white wine, a touch of garlic and pasta make a straightforward, delicious combination.

6 servings | Active Time: 25 minutes | Total Time: 35 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 onion, thinly sliced
• 1 clove garlic, finely chopped
• 4 large artichokes, trimmed
• 1 cup water, divided
• 1/2 cup dry white wine
• 1/4 teaspoon dried oregano
• Salt & freshly ground pepper, to taste
• 12 ounces whole-wheat penne, mostaccioli or rigatoni

Preparation

1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until limp and translucent, about 5 minutes. Add garlic and cook, stirring, for 1 minute.
2. Cut the trimmed artichokes lengthwise into thin wedges and add to the pan along with 3/4 cup water. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, until the artichokes are tender, about 10 minutes. Increase heat to high, add wine and oregano; cook, stirring, for 30 seconds. Remove from the heat.
3. Transfer about 1/3 of the artichoke mixture to a blender or food processor, add the remaining 1/4 cup water and puree until smooth. Return the puree to the pan containing the remaining artichoke mixture. Season with salt and pepper.
4. Meanwhile, cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions. Drain and add to the artichoke sauce. Toss well and serve.

Nutrition

Per serving : 286 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 56 g Carbohydrates; 10 g Protein; 11 g Fiber; 167 mg Sodium; 449 mg Potassium

3 Carbohydrate Serving

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