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, 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
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. 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 March 2005.
| 
