Pasta With Artichokes And Fresh Ricotta Recipe

Name: Pasta With Artichokes And Fresh Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 3 tablespoons fresh lemon juice; 4 medium artichokes; 3 tablespoons extra-virgin olive oil, divided; 2 tablespoons chopped fresh garlic; 3/4 teaspoon fine sea salt, divided; 3 cups uncooked penne rigate pasta (about 12 ounces tube-shaped pasta); 1/4 cup chopped fresh flat-leaf parsley; 1/2 teaspoon freshly ground black pepper; 1/2 cup fresh whole-milk ricotta cheese; 3/4 cup (3 ounces) shaved fresh Parmigiano-Reggiano cheese

Servings: persons

4 cups water
3 tablespoons fresh lemon juice
4 medium artichokes
3 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh garlic
3/4 teaspoon fine sea salt, divided
3 cups uncooked penne rigate pasta (about 12 ounces tube-shaped pasta)
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon freshly ground black pepper
1/2 cup fresh whole-milk ricotta cheese
3/4 cup (3 ounces) shaved fresh Parmigiano-Reggiano cheese

1
Combine 4 cups water and juice. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise. Remove fuzzy thistle from bottom with a spoon. Thinly slice each artichoke heart; place in lemon water. Drain.
2
Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic to pan; cook 1 minute. Add artichokes and 1/4 teaspoon salt; cover and cook 10 minutes or until artichokes are tender, stirring occasionally.
3
Cook pasta according to package instructions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Combine remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, artichoke mixture, pasta, reserved cooking liquid, parsley, and pepper in a large bowl, tossing to combine. Add ricotta in spoonfuls, stirring gently to combine. Spoon 1 1/3 cups pasta mixture into each of 6 bowls; top each serving with 2 tablespoons Parmigiano-Reggiano.

925

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups water, 3 tablespoons fresh lemon juice, 4 medium artichokes, 3 tablespoons extra-virgin olive oil, divided, and more.

Yes, Pasta With Artichokes And Fresh Ricotta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta With Artichokes And Fresh Ricotta

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