| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Low fat, Pasta-hot, Salads | 12 | Servings | |
INGREDIENTS
| 9 | oz | Artichoke hearts; frozen package |
| 10 | oz | Penne or rigatoni pasta |
| 1 | sm | Onion; thinly sliced |
| 1 | Clove garlic; finely chopped | |
| 1 1/2 | ts | Fresh oregano; chopped |
| Salt and pepper; to taste | ||
| 1/4 | c | Dry white wine |
| 2 | tb | Fresh lemon juice |
| 1 1/4 | c | Skim milk ricotta cheese |
| 1 | tb | Lemon zest; grated |
INSTRUCTIONS
Blanch artichokes in lightly salted water for 1 minute; (or let them defrost in the fridge overnight) drain well. When cool enough to handle, slice about 2/3 of them into small wedges and set aside; finely chop the remaining artichokes into a paste and set aside. In a large pot of boiling water, cook penne or rigatoni until al dente. While pasta is cooking, saute onion and garlic in 1.4 cup water until water evaporates and onions are limp. Add Oregano, salt and a generous grinding of pepper. Reduce heat to low, stir in wine, lemon juice and the reserved artichokes (wedges and paste). Simmer, stirring, until heated through, about 1 minute. Add ricotta and stir until creamy. When pasta is ready, drain and add to skillet with sauce; toss well. Remove from heat and stir in lemon zest. Taste and adjust seasonings. Serve immediately. NOTES : The leftovers make a good cold pasta salad as well. Recipe by: Eating Well Magazine, Jan/Feb 1994 Posted to TNT Recipes Digest by Deborah Mundorff <dmundorf@qualcomm.com> on May 06, 1998
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