Penne with Artichoke Hearts (Penne al carciofi)

Penne with Artichoke Hearts (Penne al carciofi)

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From: EatingWell Magazine, January/February 1994

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

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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
  • 1½ teaspoons chopped fresh oregano, or ½ teaspoon dried
  • Salt & freshly ground pepper, to taste
  • ¼ cup water
  • ¼ cup dry white wine
  • 2 tablespoons lemon juice
  • ½ cup fat-free ricotta cheese
  • 1 tablespoon freshly grated lemon zest


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  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 information

  • Per serving: 368 calories; 6 g fat(2 g sat); 13 g fiber; 64 g carbohydrates; 16 g protein; 146 mcg folate; 10 mg cholesterol; 4 g sugars; 0 g added sugars; 397 IU vitamin A; 7 mg vitamin C; 163 mg calcium; 3 mg iron; 235 mg sodium; 433 mg potassium
  • Nutrition Bonus: Folate (36% daily value)
  • Carbohydrate Servings:
  • Exchanges: 3½ starch, 1 vegetable, 1 fat

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