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Penne with Artichoke Hearts
(Penne ai carciofi) paired with Pinot Grigio
The juice and zest of a fresh lemon brighten the taste of this quick, healthy and light pasta recipe.

1 9-oz. package frozen artichoke hearts
10 oz. penne or rigatoni
2 tsp. olive oil
1 small onion, thinly sliced
1 clove garlic, finely chopped
1 1/2 tsp. chopped fresh oregano or 1/2 tsp. dried oregano
freshly ground salt & black pepper to taste
1/2 cup dry white wine
2 Tabs. fresh squeezed lemon juice
1/2 cup skim-milk ricotta cheese
1 Tabs. grated lemon zest

Blanch artichokes in lightly salted water for 1 minute; drain well. When cool enough to handle, slice about two-thirds of the artichokes into small wedges and set aside; finely chop the remaining artichokes into a paste and set aside.

In a large pot of boiling salted water, cook penne or rigatoni until al dente, 10 to 15 minutes. While the pasta is cooking, heat oil in a large nonstick skillet over medium heat. Add onions and garlic; cook, stirring for 1 minute. Add oregano, salt and a generous grinding of pepper. Stir in 1/4 cup water and cook until the water has evaporated and the onions are limp, about 2 minutes. Reduce heat to low, stir in wine, lemon juice and the reserve artichoke wedges and chopped artichokes. Simmer, stirring, until heated through, about 1 minute. (If the mixture becomes dry, add 1 or 2 Tabs. of water.) Add ricotta and stir until creamy.

When the pasta is ready, drain it and add to the skillet with the simmering sauce; toss well. Remove from heat and stir in lemon zest. Taste and adjust seasonings with salt and pepper. Serve immediately.
Serves 4.