Nutrition per serving may change if servings are adjusted.
1 tablespoon extra-virgin olive oil
1 onion, thinly sliced
1 clove garlic, finely chopped
4 large artichokes, trimmed
1 cup water, divided
½ cup dry white wine
¼ teaspoon dried oregano
Salt & freshly ground pepper, to taste
12 ounces whole-wheat penne, mostaccioli or rigatoni
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.
Cut the trimmed artichokes lengthwise into thin wedges and add to the pan along with ¾ 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.
Transfer about ⅓ of the artichoke mixture to a blender or food processor, add the remaining ¼ cup water and puree until smooth. Return the puree to the pan containing the remaining artichoke mixture. Season with salt and pepper.
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.
288 calories;3 g fat(1 g sat); 11 g fiber; 55 g carbohydrates; 12 g protein; 85 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 21 IU vitamin A; 14 mg vitamin C; 80 mg calcium; 3 mg iron; 206 mg sodium; 512 mg potassium
Vitamin C (23% daily value), Folate (21% dv)