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Angel-hair pasta with ricotta, spinach and artichoke
Angel-hair pasta with ricotta, spinach and artichoke
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Vibrant veggie pasta, perfect for a refreshing summer meal.
Ingredients:
  • 400g angel-hair pasta (cappellini)
  • 50g unsalted butter
  • 1 garlic clove, finely chopped
  • 70g breadcrumbs
  • 40g pine nut
  • 100g baby spinach leaves
  • 150g marinated quartered artichoke hearts, drained
  • Zest and juice of 1 lemon
  • 150g ricotta
Instructions:
  • Prepare the pasta in a saucepan of boiling, seasoned water as directed on the package.
  • Heat oil and butter in a frypan until sizzling. Add garlic and cook for 30 seconds. Stir in breadcrumbs and cook until golden for 2-3 minutes. Add pine nuts and cook until golden for an additional 1-2 minutes. Transfer mixture from the pan.
  • Melt the remaining 20g butter in the pan along with spinach, artichoke, lemon zest, and juice. Cook until spinach wilts (1-2 minutes). Season, combine with pasta and pine nuts. Serve in bowls with dollops of ricotta on top.

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