Instructions: Kitchen Staff are finishing up a month of Recipe-a-Day Light.

Todays recipe is for a hearty pasta main course. Youll find the combination of textures produces a savory meal that contains about 410

Place a large pot of lightly salted water on the stove to boil over a high-heat setting.

Fill a medium-sized bowl with cold water and squeeze the juice of the lemon halves into the water. Add the juiced lemon halves to the bowl, too. Snap off the outer layer of leaves on the artichokes. Trim the bottom quarter-inch off each artichoke with a paring knife. Pare away any fibrous or hard green portions of the artichoke. Use a melon baller or spoon to scoop out the fuzzy chokes in the center. Cut the stems and hearts into 1/4-inch thick slices and place the prepared artichoke slices in the lemon water.

In a heavy skillet, warm the oil over medium heat. Add the garlic and saute, stirring occasionally, until fragrant (about 3 minutes). Drain the artichoke slices and add them to the skillet. Cook, stirring lightly for about 5 minutes, or until lightly browned. Add peas, shredded ham, and chicken broth. Cover the mixture and simmer for about 10 minutes, or until the artichokes are tender. Stir in parsley and season with salt and pepper to taste.

Meanwhile, cook the Penne pasta in the boiling pot of water until al dente, about 10 to 12 minutes. Drain the pasta and place in a warmed serving bowl.

Add the pea mixture and about 1/4 cup of Parmesan cheese. Toss to combine.

Serve warm with remaining Parmesan cheese on the side.

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