Lemon-Ricotta Rotini With Artichoke

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. Try to stay away from adding bread sticks and butter. The unwanted carbs and fat will ruin the heart healthy factor.

Ingredients:

• 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

Directions:

1. Cook the pasta according to package directions, drain and set aside.

2. While the pasta is cooking, slice the artichoke hearts into quarters and set aside.

3. Heat the oil in a nonstick skillet. Add the shallot and garlic, and saute over medium heat until soft, about 5 minutes.

4. Add the oregano, wine, lemon juice, and reserved artichoke hearts. Simmer, stirring, until the artichokes are heated through.

5. 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.

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