This healthy twist on traditional pesto reduces the oil, eliminates the nuts and relies on artichokes for substance and flavor. While cheese ravioli is the perfect foil for the sauce, you can substitute your favorite type of pasta. The pesto uses half of a 14-ounce can of artichoke hearts. Toss the remaining artichokes with the pasta for extra flavor, or add them to your favorite salad.

1 cup quartered canned artichoke hearts
2 large garlic cloves, minced
1/2 cup packed fresh basil
1/4 cup water
2 tablespoons freshly grated Parmesan cheese
1 1/2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon grated lemon peel
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 (9-oz.) pkg. reduced-fat cheese ravioli

1. Place all ingredients except ravioli in food processor; process until pureed.

2. Cook ravioli in large pot of boiling salted water according to package directions; drain. Return ravioli to pot; toss with pesto. Heat over medium heat 30 to 60 seconds or until heated through.

6 (1-cup) servings

PER SERVING: 195 calories, 4.5 g total fat (2 g saturated fat), 8 g protein, 27 g carbohydrate, 25 mg cholesterol, 350 mg sodium, 3 g fiber