Linguine with Ricotta and Artichokes

Yield: 14 cups (3.4L)

Servings: 6

Related recipes: Artichoke, Cheese, Corn-Free, Dairy Foods, Easy, Egg-Free, Fast, Garlic, Low-Fat, Low-Fat and Fast, Low-Sodium, Main Dishes, Onions, Pasta, Soy-Free, Vegetarian

This quick pasta has an unusual but very continental flavor.

Ingredients

12 ounces (340g) linguine, uncooked

2 tsp (10mL) olive oil

1 small onion, chopped

1 clove garlic, minced

15 ounces (425g) canned artichoke hearts, drained

1/2 tsp (1g) dried oregano

1/3 cup (80mL) dry white wine

1 cup (230g) part skim ricotta cheese

1/2 tsp (3g) salt (sea salt if on a corn-free diet*)

Pepper to taste

1/2 cup (60g) Parmesan cheese* to finish

Directions

Cook linguine in boiling water until done (about 10 minutes). Drain.

Heat oil in a medium-sized saucepan. Add onion and garlic and sauté for 5 minutes. Slice artichoke hearts in half and add to pan, along with oregano and wine; mix well. Cook over medium heat until just warmed through.

Remove artichoke mixture from heat and stir in ricotta cheese. Add to drained linguine and toss until well combined. Serve with Parmesan cheese.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.

Nutrition Facts
Calories: 354
Total Fat: 8g
% Calories from fat: 20%
Protein: 17g
Carbohydrate: 51g
Cholesterol: 18mg
Sodium: 535mg