Recipe - Penne With Artichoke Hearts

1 pack Frozen artichoke hearts (9
Oz)
10 ounce Penne or rigatoni
2 teaspoon Olive oil
1 small Onion thinly cut or sliced up
1 Garlic clove finely
Chopped
1 One half teaspoon Fresh oregano chopped OR
One half teaspoon Dried oregano
Salt and pepper to taste
One fourth cup Dry white wine
2 tablespoon Fresh lemon juice
One half cup Skimmilk ricotta cheese
1 tablespoon Grated lemon zest

Blanch artichokes in lightly salted water for 1 minute; drain well. When
cool enough to handle, slice about twothirs of teh artichokes into small
wedges and set aside; finely chop the remaining artichokes into a paste and
set aside.

In a large pot of boiling salted water cook penne or rigatoni until al
dente, 10 to 15 minutes.

While the pasta is cooking, heat oil in alarge nonstick skillet over
medium heat. Add onions and garlic; cook, stirring, for 1 minute. Add
oregano, salt and a generous grinding of pepper. Stir in One fourth cup water and
cook until the water has evaporated and teh onions are limp, about 2
minutes. Reduce heat to low, stir in wine, lemon juice and the reserved
artichoke wedges and chopped artichokes. Simemr, stirring, until heated
through, about 1 minute. If the mixture becomes dry, add 1 or 2 tbs of
water. Add ricotta and stir until creamy.

When the pasta is ready, drain it and add to the skillet 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: 378 cal; 15 g prot; 6 g fat; 65 g carb; 106 mg sod; 10 mg
chol.

From Eating Well, JanFeb 94/MM by DEEANNE

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip