Artichokes, ricotta cheese and lemon juice and zest form the sauce for this quick pasta dish. Source: EatingWell Magazine, January/February 1994

G. Franco Romagnoli
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Ingredients

Directions

  • 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.

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  • Cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions.

  • 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.

  • 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 Facts

368 calories; 6.3 g total fat; 10 mg cholesterol; 235 mg sodium. 64 g carbohydrates; 15.8 g protein; Full Nutrition