Linguine with Ricotta and Artichokes: Main Image

Quick Facts

Nutrition Facts

Calories 341
  Calories from Fat 72 (21%)
(12%)Total Fat 8g
(19%)Saturated Fat 4g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
(7%)Cholesterol 20mg
(19%)Sodium 445mg
(13%)Potassium 441mg
Total Carbohydrate 49g
(22%)Dietary Fiber 5g
Sugars 1g
Sugar Alcohols 0g
(34%)Protein 17g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Linguine with Ricotta and Artichokes


  • 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.


  • 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.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.