Linguine with Ricotta and Artichokes
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.
Preparation facts
Servings: 6
Yield: 14 cups (3.4L)
Ingredients
12 oz (340g) linguine, uncooked
2 tsp (10mL) olive oil
1 small onion, chopped
1 clove garlic, minced
15 oz (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
Serving Size 1 serving
Calories 341
Calories from Fat 72 (21%)
% Daily Value*
12%Total Fat 8g
19%Saturated
Fat 3.8g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2.8g
7%Cholesterol 20mg
19%Sodium 445mg
13%Potassium 441mg
16%Total
Carbohydrate 49g
22%Dietary
Fiber 5.4g
Sugars 1g
Sugar Alcohols 0g
34%Protein 17g