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.
I like serving this with a cherry tomato, basil, and mozzarella salad. Add olive oi and balsamic vinegar.
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8-ounces 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
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.
Eli is a licensed Registered Nurse with 12 years experience. Eli graduated with a major in nursing and a minor in psychology. His postgraduate training was in trauma, oncology, and cardiology.
With a passion for health advocacy Eli researches and writes many articles concerning improving the lives of people diagnosed with high blood pressure and the complication they experience. He believes empowering people, through education, is the best way to improve their overall health.
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