Fauzia's Pakistani Recipes - The Extraordinary Taste of Pakistan
Linguine with Ricotta and Artichokes Recipe
Ingredients:
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)
Directions:
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
