Spaghettini with Marinated Artichokes and Ricotta

1. 1

   In a large pot of salted boiling water, cook the spaghettini until al dente.

2. 2

   Drain, reserving 1 cup of the cooking liquid.

3. 3

   In a large, deep skillet, heat the olive oil.

4. 4

   Add the garlic, artichokes and crushed red pepper and season lightly with salt.

5. 5

   Cook over high heat until the garlic is golden and fragrant, about 3 minutes.

6. 6

   Stir in the parsley and lemon juice.

7. 7

   Add the pasta and the reserved cooking water to the skillet along with the ricotta and cook, tossing and stirring until the strands are nicely coated, about 2 minutes.

8. 8

   Transfer the pasta to bowls and serve, passing the grated cheese at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.