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
- Cook the pasta according to package directions, drain and set aside.
- While the pasta is cooking, slice the artichoke hearts into quarters and set aside. Heat the oil in a nonstick skillet. Add the shallot and garlic, and saute over medium heat until soft, about 5 minutes. Add the oregano, wine, lemon juice and reserved artichoke hearts. Simmer, stirring, until the artichokes are heated through. Add the spinach and continue to cook until the spinach is wilted, about 2 minutes. Remove from heat and stir in the ricotta, lemon zest and pepper. Add the pasta to the sauce; stir and reheat. Serve immediately.
Nutrition information (per serving)
Makes 4 servings
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).