Baked Penne w Artichokes and Kale

Ingredients:

1 package penne (or ziti, fussili or your favorite imported from Italy pasta)

2 tbsp EVOO

1 tsp minced garlic

1 onion, chopped

1 bunch kale, about 3 cups  (or spinach, arugula, watercress, etc)

1 cup artichoke hearts

1 cup ricotta cheese (may sub w cottage cheese)

1 cup almond or coconut milk (may use buttermilk also)

2 tsp Peachy herbs

Juice of 1 lemon

½ c grated Parmesan cheese

½ cup grated  mozzarella cheese (optional)

Directions

Heat oven.

In a large pot, boil 6-7 cups water, add pasta, cook for 10 min.

Transfer drained pasta onto a large baking dish.

Heat oil in a large skillet, add garlic and onions, cook for 2-3 minutes.

Add kale and artichokes, cook until kale is wilted, turn heat off.

Add milk, herbs, lemon juice and ricotta cheese. Re

Season with salt and pepper.

Add above mixture to pasta.

Top with Parmesan and mozzarella cheese.

Bake in 350 oven for 15-20 minutes.

Nutrition information per 10 oz serving:

336 kcal, 13.6 g Prtein, 56 g Carbs, 6 g Fat, 2.5 g Fiber, 135 mg Sodium, 3.9 mg Cholesterol

Health Benefits

Artichokes: contains high levels of antioxidants that helps regulate high blood pressure; it contains a special substance cynarin which helps lower high cholesterol and high lipid levels and helps liver function for people with non alcoholic fatty liver disease and for overall liver health.