Free Recipe Penne with Artichoke Hearts 2
Recipe Type: L Recipes
Recipe Preparation: boil
Cooking Ingredients for Penne with Artichoke Hearts 2 Recipe
9 oz Artichoke hearts; frozen
-package
10 oz Penne or rigatoni pasta
1 sm Onion; thinly sliced
1 Clove garlic; finely chopped
1-1/2 ts Fresh oregano; chopped
Salt and pepper; to taste
1/4 c Dry white wine
2 tb Fresh lemon juice
1-1/4 c Skim milk ricotta cheese
1 tb Lemon zest; grated
Penne with Artichoke Hearts 2 Preparation
Blanch artichokes in lightly salted water for 1 minute; (or let them defrost in the fridge overnight) drain well. When cool enough to handle, slice about 2/3 of them into small wedges and set aside; finely chop the remaining artichokes into a paste and set aside. In a large pot of boiling water, cook penne or rigatoni until al dente. While pasta is cooking, saute onion and garlic in 1.4 cup water until water evaporates and onions are limp. Add Oregano, salt and a generous grinding of pepper. Reduce heat to low, stir in wine, lemon juice and the reserved artichokes (wedges and paste). Simmer, stirring, until heated through, about 1 minute. Add ricotta and stir until creamy. When pasta is ready, drain and add to skillet with sauce; toss well. Remove from heat and stir in lemon zest. Taste and adjust seasonings. Serve immediately. NOTES : The leftovers make a good cold pasta salad as well. Recipe by: Eating Well Magazine, Jan/Feb 1994 Posted to TNT Recipes Digest by Deborah Mundorff <dmundorf@qualcomm.com> on May 06, 1998
Cooking Temperature:
Recipe Serves: 12
How Do You Cook Penne with Artichoke Hearts 2?
If you know a better Penne with Artichoke Hearts 2 Recipe please comment below.