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Pasta with Spinach, Artichokes and Ricotta
Pasta with Spinach, Artichokes and Ricotta
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Try this delicious pasta dish with creamy ricotta, spinach, artichoke hearts, and a crunchy topping of breadcrumbs and almonds.
Ingredients:
  • 3 tablespoons olive oil, divided
  • 3/4 cup Panko breadcrumbs
  • 1/4 cup toasted almonds, coarsely chopped
  • 1/2 teaspoon salt, divided
  • 3/4 pound medium shaped pasta, such as penne, medium shells, lumache, or fusilli
  • 1 clove garlic, minced
  • 1 (12-ounce) package frozen artichoke hearts, partially thawed if time allows (See Recipe Note)
  • 3 ounces (3 packed cups) baby spinach
  • 2 teaspoons finely grated lemon zest
  • 1/3 cup grated Parmesan
  • 2 tablespoons lemon juice
  • 3/4 cup ricotta cheese
  • 2 tablespoons chopped fresh parsley, to garnish
Instructions:
  • Prepare the breadcrumb topping: Heat oil in a small skillet over medium heat. Cook breadcrumbs and chopped almonds, stirring, for 2 to 3 minutes until golden and crisp. Season with 1/4 teaspoon of salt, or to taste. Set aside.
  • Prepare the pasta: Boil a generous amount of salted water in a large pot. Cook the pasta for 8 to 10 minutes until it is al dente (refer to package instructions and cook for one minute less). Reserve 1 cup of pasta cooking water. Drain the pasta using a colander.
  • As the pasta simmers, sauté the artichokes: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Sauté the garlic for 30 seconds. Add the artichokes and cook for 3 to 4 minutes until golden. Toss in the spinach and cook briefly until just wilted. Finish with lemon zest and 1/4 teaspoon salt, adjusting to taste.
  • Combine the drained pasta with artichokes in a skillet. Mix in Parmesan and lemon juice, then dollop ricotta over the pasta. Toss everything together and add pasta cooking water if needed. Season with salt and black pepper to taste.
  • To serve the pasta, evenly distribute it among 4 bowls, then garnish with toasted breadcrumbs, almonds, and a sprinkle of parsley before serving.

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