12 ounces (340 grams) of Linguine Pasta (uncooked) 15 ounces (425 grams) of Artichokes Hearts (canned & drained) 1 cup (230 grams) of Ricotta Cheese (part skim) ˝ cup (60 grams) of Parmesan Cheese 2 tsp. (10 ml) of Olive Oil (Zaitoon ka Tail) 1 clove of Garlic (Lehsan) (minced) 1 small Onion (chopped) ˝ tsp. (1 gram) of Dried Oregano ˝ tsp. (3 grams) of Salt 1/3 cup (80 ml) of Dry White Wine (optional) Black Pepper (Pisi Kaali Mirch) (fresh ground - to taste) Cook linguine in boiling water until done (for about 10 minutes) and 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 .

Yield: 6 Servings Degree of Difficulty: Easy Recipe Category: Pasta/Noodle and Cheese Recipe Ethnic Group: American Nutrition Facts Per Serving: Calories: 354 Total Fat: 8 Grams % Calories From Fat: 20% Protein: 17 Grams Carbohydrates: 51 Grams Cholesterol: 18 MG Sodium: 535 MG

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