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Add a photoServings: 4
Ingredients
- 9 ounce frzn artichokes defrosted
- 8 ounce fresh spinach washed
- 1 lb pasta penne, cooked
- 1 sm onion thinly sliced
- 2 x cloves garlic chopped
- 3/4 tsp oregano
- Â Â salt and pepper to taste
- 3/8 c. dry white wine
- 3 Tbsp. lemon juice
- 3/4 c. fat-free ricotta cheese
- 1 Tbsp. lemon zest grated
Directions
- Slice about 2/3 of artichokes into small wedges; chop remainder into paste. Set aside. While pasta is cooking, saute/fry onion and garlic in water till soft. Add in oregano, salt and fresh-grnd pepper. Reduce heat to low and stir in wine, lemon juice, spinach leaves (if you like) and reserved artichokes. Simmer, stirring, till spinach is wilted and all is heated through (1-3 min). Stir in ricotta. Drain pasta and add in to sauce; remove from heat and add in lemon zest just before serving.
- NOTES : too lemony for kids
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 4 servings | |
| Calories 546 | |
| Calories from Fat 60 | 11% |
| Total Fat 6.82g | 9% |
| Saturated Fat 3.42g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 105mg | 4% |
| Potassium 677mg | 19% |
| Total Carbs 94.94g | 25% |
| Dietary Fiber 7.3g | 24% |
| Sugars 4.79g | 3% |
| Protein 22.27g | 36% |
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