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Penne with Artichoke Hearts |
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Penne with Artichoke Hearts - print recipe
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| Yield: |
| 4 |
| Ingredients: |
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270 g
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frozen artichokes defrosted |
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240 g
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fresh spinach washed |
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0.5 kg
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pasta penne, cooked |
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1 sm
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onion thinly sliced |
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2
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cloves garlic minced |
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3/4 tsp
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oregano |
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salt and pepper to taste |
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3/8 cup
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dry white wine |
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60 ml
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lemon juice |
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3/4 cup
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fat-free ricotta cheese |
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20 ml
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lemon zest grated |
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| Method: |
Slice about 2/3 of artichokes into small wedges; chop remainder into paste. Set aside. While pasta is cooking, saute onion and garlic in water until soft. Add oregano, salt and fresh-ground pepper. Reduce heat to low and stir in wine, lemon juice, spinach leaves (if desired) and reserved artichokes. Simmer, stirring, until spinach is wilted and all is heated through (1-3 minutes). Stir in ricotta. Drain pasta and add to sauce; remove from heat and add lemon zest just before serving.
NOTES : too lemony for kids
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