Penne with Artichoke Hearts (Penne al carciofi)
From EatingWell: January/February 1994
Artichokes, ricotta cheese and lemon juice and zest form the sauce for this quick pasta dish.
- 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
- 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.
- 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.
Per serving: 342 calories; 6 g fat (2 g sat, 3 g mono); 10 mg cholesterol; 62 g carbohydrates; 0 g added sugars; 13 g protein; 11 g fiber; 174 mg sodium; 270 mg potassium.
Nutrition Bonus: Vitamin C (20% daily value), Folate (26% dv).
Carbohydrate Servings: 3 1/2
Exchanges: 3 1/2 starch, 1 vegetable, 1 fat
More From EatingWell
Cool down with these healthy, homemade freezer pops. On hot...
If you’re looking for a new recipe to make for your Fourth of...
Put a fresh twist on your classic American fare with this...
From grilled chicken recipes to chicken salad recipes, our...
Having a snack attack? Stock your fridge and pantry with...
To round out your summer meal, enjoy one of our healthy...
Enjoy all the fruits and vegetables summer has to offer with...
What's a picnic without coleslaw and a salad? Our healthier...
You won’t waste half a day’s worth—or more—of calories with...
Beat the heat this summer with these easy recipes for your...
Fire up the grill, pull out the lawn chairs and celebrate...
Whether you’re in the mood for a sweet or salty snack, our...
We know summer can be a busy time of year, but be sure to...
Turmeric most often appears in Indian cuisine, as its flavor...
Cut saturated fat when you bake by swapping some of the...
If you’re watching what you eat, you may be trying to eat...
- Total Time
- 45 minutes or less
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- January/February 1994