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Related recipes: Artichoke, Cheese, Corn-Free, Dairy Foods, Easy, Egg-Free, Fast, Garlic, Low-Fat, Low-Fat and Fast, Main Courses, Onions, Pasta, Soya-Free, Vegetarian
Ingredients
12 ounces (340g) linguine, uncooked
2 tsp (10mL) olive oil
1 small onion, chopped
1 clove garlic, minced
15 ounces (425g) canned 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.
