Recipe: Rotini with Artichoke Hearts and Spinach in Lemon-Ricotta Sauce

ROTINI WITH ARTICHOKE HEARTS AND SPINACH
IN LEMON-RICOTTA SAUCE

8 oz. whole wheat rotini (spiral-shaped pasta)
1 (10-oz.) can whole artichoke hearts, drained*
1 tsp. extra virgin olive oil
1 shallot, minced
1 clove garlic, minced
1 tbsp. chopped fresh oregano
1/4 cup dry white wine
2 tbsp. fresh lemon juice
6 oz. baby spinach
1/2 cup reduced-fat ricotta cheese
2 tsp. grated lemon zest
Freshly ground pepper

Cook the pasta according to package directions, drain and set aside.

While the pasta is cooking, slice the artichoke hearts into quarters and set aside.

Heat the oil in a nonstick skillet. Add the shallot and garlic and saute over medium heat until soft, about 5 minutes.

Add the oregano, wine, lemon juice and artichoke hearts to the pan. Simmer, stirring, until the artichokes are heated through. Add the spinach and continue to cook until the spinach is wilted, about 2 minutes.

Remove from heat, stir in the ricotta, lemon zest and pepper. Add the pasta to the sauce, stir and reheat. Serve immediately.

*You can substitute sauteed sliced fennel, edamame (soybeans) or fava beans for the artichokes.

Makes 4 servings

Each serving has 210 calories, 3 grams total fat, 10 grams protein, 36 grams carbohydrates, 7 grams dietary fiber, 10 milligrams cholesterol, 340 milligrams sodium, and 346 milligrams potassium.

Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook