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Linguine with Ricotta and Artichokes

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Make it a Meal

Add these dishes to make a full meal:

Fresh Baby Spinach with Wild Mushrooms

Sage and Onion Focaccia

Cranberry Apple Walnut Muffins

Wine Pairings

This quick pasta has an unusual but very continental flavour.

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, chopped

15 oz (425g) tinned 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
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.