HealthNotes

Linguine with Ricotta and Artichokes

Ingredients

• 12 oz linguine, uncooked

• 2 tsp olive oil

• 1 small onion, chopped

• 1 clove garlic, minced

• 15 oz canned artichoke hearts, drained

• 1/2 tsp dried oregano

• 1/3 cup dry white wine

• 1 cup part skim ricotta cheese

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

• Pepper to taste

• 1/2 cup Parmesan cheese* to finish

This quick pasta has an unusual but very continental flavor.

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.