Penne with artichoke hearts

0 min

medium

11 ingredients

Penne with artichoke hearts

The artichoke is an ingredient with a long tradition in Mediterranean cuisine, which has crossed borders and conquered palates throughout Latin America. In different countries of the region, this vegetable may have various names; in Mexico and Central America, it is commonly called "alcachofa", while in some parts of South America it is also referred to as "alcaucil". Its use in cooking dates back to ancient times, and its popularity is linked not only to its delicate flavor but also to its nutritional properties. Penne, on the other hand, is a very versatile type of pasta of Italian origin that has gained acceptance in daily Latin American meals, integrating into numerous recipes that combine fresh and healthy ingredients.

The combination of penne with artichoke hearts results in a dish that mixes tradition and freshness, uniting the intense flavors of artichoke and spinach with the smoothness of ricotta cheese and the unmistakable aroma of dry white wine. This dish is ideal for those looking for a simple yet sophisticated recipe, perfect for a nutritious and flavorful meal.

How to prepare Penne with artichoke hearts

To begin, cut approximately 2/3 of the artichokes into small wedges and set aside.

Chop the rest of the artichokes into a paste and also set aside.

While the pasta is cooking, sauté the onion and garlic in water until they are soft.

Add oregano, salt, and freshly ground pepper to season the sauté.

Reduce the heat to low and mix in the dry white wine, lemon juice, spinach leaves, and the reserved artichokes.

Let it simmer, stirring occasionally, until the spinach wilts and all the ingredients are well heated.

Incorporate the low-fat ricotta cheese, mixing gently to integrate the flavors.

Drain the penne pasta and add it to the prepared sauce.

Remove from heat and add the lemon zest just before serving to give it a fresh and aromatic touch.

Ingredients (11)

Artichoke hearts
Fresh spinach
Penne
Onion
Garlic
Oregano
Salt and pepper
Dry white wine
Lemon juice
Low-fat ricotta cheese
Lemon zest

Instructions (18 steps)

1 Cut approximately 2/3 of the artichokes into small wedges
2 Chop the rest into a paste
3 Set aside
4 While the pasta is cooking
5 sauté the onion and garlic in water until soft
6 Add oregano
7 salt
8 and freshly ground pepper
9 Reduce the heat to low and mix in the wine
10 lemon juice
11 spinach leaves
12 and the reserved artichokes
13 Simmer
14 stirring
15 until the spinach wilts and everything is well heated
16 Incorporate the ricotta
17 Drain the pasta and add it to the sauce
18 Remove from heat and add the lemon zest just before serving

Nutritional Information

Calories: 488 kcal

Protein: 0g

Carbohydrates: 2g

Fat: 4g

Azúcar: 0g

Sodio: 25mg

Categoría

Platos Principales

Etiquetas

15 Minutes Or Less Time To Make Main Ingredient Preparation Occasion Pasta Dietary Pasta Rice And Cereals Penne