Healthy Recipes Main Dish Pasta Main Dish Creamy Artichoke Pasta 4.0 (2) 2 Reviews This creamy artichoke pasta uses lemon zest and parsley to balance the richness of the Parmesan cheese sauce. You can use frozen or canned artichoke hearts in this healthy pasta recipe. By Karen Rankin Karen Rankin Karen Rankin is a recipe tester, developer and food stylist. She is also a writer whose work has appeared in EatingWell, Southern Living, MyRecipes, Cooking Light, Real Simple and Food & Wine. She has served as a food stylist for many of those same brands and produces a series of videos for Southern Living called Tips from the Test Kitchen. EatingWell's Editorial Guidelines Published on September 22, 2021 Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is the senior nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Jen Causey Active Time: 20 mins Total Time: 30 mins Servings: 4 Nutrition Profile: Nut-Free Soy-Free Vegetarian High-Protein Egg-Free Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 cup whole-wheat orzo 1 tablespoon extra-virgin olive oil 1 cup chopped leek 3 cloves garlic, minced 1 12 ounce package frozen artichoke hearts, thawed, squeezed dry and coarsely chopped or 1 14-ounce can artichoke hearts, drained and chopped 1 cup whole milk 4 ounces reduced-fat cream cheese, cut into cubes 1 tablespoon grated lemon zest 2 tablespoons lemon juice ⅔ cup grated Parmesan cheese, divided ½ cup chopped fresh flat-leaf parsley, divided Directions Bring a large saucepan of water to a boil. Cook orzo according to package directions; drain, reserving 1 cup of the cooking water. Heat oil in a large nonstick skillet over medium heat. Add leek and garlic; cook, stirring often, until slightly softened, about 5 minutes. Add artichokes; cook, stirring often, until heated through, 2 to 3 minutes. Reduce heat to medium. Add milk, cream cheese, lemon zest, lemon juice and 1/2 cup Parmesan; cook, stirring constantly, until the cheeses are melted and the sauce is smooth, about 1 minute. Stir in the cooked orzo and 6 tablespoons parsley. Gradually stir in the reserved cooking water as needed to achieve the desired consistency. Serve the orzo topped with the remaining 2 1/2 tablespoons Parmesan and 2 tablespoons parsley. Originally appeared: EatingWell.com, September 2021 Save Rate Print Nutrition Facts (per serving) 403 Calories 15g Fat 50g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size about 1 1/4 cups Calories 403 % Daily Value * Total Carbohydrate 50g 18% Dietary Fiber 13g 46% Total Sugars 7g Protein 16g 32% Total Fat 15g 19% Saturated Fat 7g 35% Cholesterol 36mg 12% Vitamin A 1953IU 39% Sodium 454mg 20% Potassium 205mg 4% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.