*  Exported from  MasterCook Mac  *

                       Penne With Artichoke Hearts

Recipe By     : Eating Well, Jan/Feb 1994
Serving Size  : 4    Preparation Time :0:00
Categories    : Entree                           Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   9      oz            Artichoke hearts -- defrosted
   8      oz            Fresh spinach -- washed
   1      lb            Penne -- cooked al dente
   1      sm            Onion -- thinly sliced
   2      cl            Garlic -- minced
     3/4  ts            Oregano
                        Salt and pepper -- to taste
     3/8  c             Dry white wine
   3      tb            Lemon juice
     3/4  c             Fat-free ricotta cheese
   1      tb            Lemon zest -- grated

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 to 3 minutes. Stir in ricotta.
Drain pasta and add to sauce; remove from heat and add lemon zest
just before serving.


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