Penne with Artichoke Hearts (Penne al carciofi)

January/February 1994

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

Penne with Artichoke Hearts (Penne al carciofi)

Makes: 6 servings

Active Time:

Total Time:


  • 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


  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.


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

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Recipe Categories

Main Ingredient
Vegetarian, other
Preparation/ Technique

Total Time
45 minutes or less
January/February 1994
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