Spaghetti al la Spinach and Artichoke with Ricotta

Name: Spaghetti al la Spinach and Artichoke with Ricotta Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box (16 Oz. Box) Spaghetti; 1 Tablespoon Olive Oil; 1 whole Onion, Chopped; 2 cloves Garlic, Minced; 1 package 10 Oz Frozen Spinach Thawed And Liquid Squeezed Out; 1 can 14 Oz Artichokes, Drained & Chopped; 4 Tablespoons Butter; 1/4 cups Flour; 2 cups Milk; 1 clove Garlic, Minced; 1/2 cups Ricotta Cheese; 1/4 cups Parmesan Cheese, Grated; 2 Tablespoons Fresh Lemon Juice; 1/2 teaspoons Salt; 1/4 teaspoons Freshly Ground Black Pepper; 2 Tablespoons Fresh Parsley For Garnish (optional)

Servings: persons

1 box (16 Oz. Box) Spaghetti
1 Tablespoon Olive Oil
1 whole Onion, Chopped
2 cloves Garlic, Minced
1 package 10 Oz Frozen Spinach Thawed And Liquid Squeezed Out
1 can 14 Oz Artichokes, Drained & Chopped
4 Tablespoons Butter
1/4 cups Flour
2 cups Milk
1 clove Garlic, Minced
1/2 cups Ricotta Cheese
1/4 cups Parmesan Cheese, Grated
2 Tablespoons Fresh Lemon Juice
1/2 teaspoons Salt
1/4 teaspoons Freshly Ground Black Pepper
2 Tablespoons Fresh Parsley For Garnish (optional)

1
In a medium size skillet heat olive oil over medium heat.
2
Saute onion, garlic, spinach and artichokes about 10 minutes until onion is clear colored.
3
Set aside.
4
Melt the butter in a medium saucepan over medium-high heat.
5
Once melted, add the flour all at once and whisk it until smooth.
6
Add the milk, a small pour at a time, whisking constantly so no lumps form.
7
Once the mixture has reached a batter-like consistency, you can begin adding the milk in larger pours at a time, whisking the whole time.
8
Once all the milk is added, add the other clove of minced garlic and bring the sauce to a boil, stirring frequently.
9
Once boiling, it will immediately begin to thicken.
10
Reduce the heat to medium and simmer for two to three minutes before stirring in the ricotta, parmesan, lemon juice, salt and black pepper.
11
Adjust salt, pepper and lemon to taste.
12
Add artichoke and spinach mixture stir and heat for another 5 minutes.
13
Prepare spaghetti according to package directions.
14
Toss pasta with sauce.
15
Serve warm.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 box (16 Oz. Box) Spaghetti, 1 Tablespoon Olive Oil, 1 whole Onion, Chopped, 2 cloves Garlic, Minced, and more.

Yes, Spaghetti al la Spinach and Artichoke with Ricotta Sauce 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.

That's it — enjoy your meal!

Spaghetti al la Spinach and Artichoke with Ricotta Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions