Penne with Artichoke Hearts

    9 ounces artichoke hearts, cooked
    8 ounces fresh spinach, washed
    1 pound penne, cooked al dente
    1 onion, thinly sliced
    2 cloves garlic, minced
    3/4 teaspoon oregano
    salt and pepper, to taste
    3/8 cup dry white wine
    3 tablespoons lemon juice
    3/4 cup lowfat ricotta cheese
    1 tablespoon 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 (1-3 minutes). Stir in ricotta. Drain pasta and add to sauce; remove from heat
and add lemon zest just before serving. Makes 4 servings.

Nutrition Facts:
Amount Per Serving: Calories 477 - Calories from Fat 62
Percent Total Calories From: Fat 13%, Protein 19%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 97mg, Sodium 456mg,
Total Carbohydrate 78g, Dietary Fiber 2g, Sugars 0g, Protein 22g, Vitamin A 4188 units, Vitamin C 30 units,
Calcium 0 units, Iron 6 units