Recipe: Lemon-Ricotta Rotini With Artichoke Hearts
Not all pasta recipes are based on tomatoes, oil and hard Italian cheeses. This light, creamy recipe offers a new, delicious option.
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.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
8-ounce whole wheat rotini
One 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.
Each serving contains:
Total fat 3g
Dietary fiber 7g
Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books)