Penne with Artichoke Hearts recipe

Ingredients:
9 ounces artichoke hearts, cooked
8 ounces fresh spinach, washed
1
pound penne, cooked al dente
1 onion, thinly sliced
2 cloves garlic,
minced
3/4 teaspoon oregano
salt and pepper, to taste
3/8 cup dry
white wine
3 tablespoons lemon juice
3/4 cup lowfat ricotta
cheese
1 tablespoon lemon zest, grated

Procedures:
Slice about 2/3 of artichokes
into small wedges; chop remainder into paste. Set aside. While pasta is
cooking, saute onion and garlic in water until soft. Add oregano, salt and
fresh-ground pepper. Reduce heat to low and stir in wine, lemon juice,
spinach leaves (if desired) and reserved artichokes. Simmer, stirring, until
spinach is wilted and all is heated through (1-3 minutes). Stir in ricotta.
Drain pasta and add to sauce; remove from heat and add lemon zest just
before serving.