Penne with Artichoke Hearts
  • 9 ounces artichoke hearts
  • 8 ounces fresh spinach, washed and dried
  • 16 ounces penne
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • ¾ teaspoon oregano
  • salt and pepper, to taste
  • ½ cup dry white wine
  • 3 tablespoons lemon juice
  • ¾ cup ricotta cheese
  • 1 tablespoon lemon zest, grated
  1. Slice 6 ounces of artichokes into small wedges; chop the remainder into paste. Set aside.
  2. Cook pasta until al dente.
  3. While pasta is cooking, sauté onion and garlic in olive oil until onion is translucent.
  4. Add oregano, salt and freshly ground pepper.
  5. Reduce heat to low and stir in wine, lemon juice, spinach leaves, artichokes and artichoke paste. Simmer and stir until spinach is wilted.
  6. Stir in ricotta.
  7. Drain pasta and add to the sauce.
  8. Remove it from heat and add lemon zest. Serve.
Recipe by Pizza Today at