A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Linguine With Ricotta And Artichokes
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- #84977
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
12 ounces linguine pasta, uncooked
2 teaspoons olive oil
1 small onion, chopped
1 clove garlic, minced
1 can (15 ounce size) artichoke hearts, drained
1/2 teaspoon dried oregano
1/3 cup dry white wine
1 cup part skim ricotta cheese
1/2 teaspoon salt
pepper, to taste
1/2 cup 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 saute 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.
added by
mrsholmes
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 25, 2008
This was a very nice side dish. The ricotta doesn't make it an overly heavy recipe (like some cream-based sauces are) and the artichokes were a nice addition. This could easily be made with other kinds of pasta as well (rotini, shells, etc)