• 3/4 lb. linguine
• 9 ounces frozen artichoke hearts, thawed
• 1/2 cup evaporated skim milk
• 1/4 cup chicken stock
• 1/4 cup black olives, puréed
• 2 Tbs. parsley, minced
• 2 tsp. lemon juice
• 2 Tbs. grated Parmesan cheese

Cook pasta in boiling water until al dente. Drain thoroughly and set aside. While pasta is cooking, combine artichokes and next 5 ingredients in a heavy saucepan over medium heat. Simmer 10 minutes, stirring occasionally, until sauce thickens slightly. Pour sauce over pasta. Add Parmesan and toss.

Per serving: calories 641, fat 4.5g, 6% calories from fat, cholesterol 3mg, protein 25.2g, carbohydrates 123.9g, fiber 6.9g, sugar 7.5g, sodium 246mg, diet points 12.3.

Dietary Exchanges: Milk: 0.3, Vegetable: 1.2, Fruit: 0.0, Bread: 7.6, Lean meat: 0.2, Fat: 0.3, Sugar: 0.0, Very lean meat protein: 0.0

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