Not all pasta recipes are based on the combination of tomatoes, oil and hard Italian cheeses. This light, creamy recipe is a new, delicious option. You can substitute sauteed sliced fennel, edamame or fava beans for the artichoke hearts.
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8-ounce package of whole wheat rotini
1 10-ounce can whole artichoke hearts, drained
1 teaspoon extra virgin olive oil
1 shallot, minced
1 tablespoon chopped fresh oregano
1/4 cup dry white wine
2 tablespoons fresh lemon juice
6 ounces baby spinach
1/2 cup reduced-fat ricotta cheese
2 teaspoons grated lemon zest
Freshly ground pepper
Makes 4 servings
Calories: 210
Total fat: 3 g
Protein: 10 g
Carbohydrate: 36 g
Dietary fiber: 7 g
Cholesterol: 10 mg
Sodium: 340 mg
Potassium: 346 mg
Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books).
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