Pasta with Artichokes and Fresh Ricotta

Name: Pasta with Artichokes and Fresh Ricotta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 4 mediums artichokes; 1 teaspoons freshly ground black pepper; 59 milliliters chopped fresh flat-leaf parsley; 2 Tbsps chopped fresh garlic; 3 Tbsps fresh lemon juice; 3 Tbsps extra-virgin olive oil, divided; 85 grams 3/4 cup shaved fresh Parmigiano-Reggiano cheese; 710 milliliters uncooked penne rigate pasta (about 12 ounces tube-shaped pasta); 1 teaspoons fine sea salt, divided; 118 milliliters fresh whole-milk ricotta cheese; 946 milliliters water

Pasta with Artichokes and Fresh Ricotta might be just the main course you are searching for. One portion of this dish contains roughly 17g of protein, 12g of fat, and a total of 390 calories. This recipe serves 6. This recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of whole-milk ricotta cheese, water, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine 4 cups water and juice.

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Juice

Water

Cut off stem of each artichoke to within 1 inch of base; peel stem.

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Artichoke

Base

Remove bottom leaves and tough outer leaves, leaving tender heart and bottom.

Cut each artichoke in half lengthwise.

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Artichoke

Remove fuzzy thistle from bottom with a spoon. Thinly slice each artichoke heart; place in lemon water.

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Artichoke

Lemon

Water

Drain.

Heat 2 tablespoons oil in a large skillet over medium heat.

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Cooking Oil

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Frying Pan

Add garlic to pan; cook 1 minute.

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Garlic

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Frying Pan

Add artichokes and 1/4 teaspoon salt; cover and cook 10 minutes or until artichokes are tender, stirring occasionally.

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Artichoke

Salt

Cook pasta according to package instructions, omitting salt and fat.

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Pasta

Salt

Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.

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Pasta

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Colander

Bowl

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.

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Artichoke

Parsley

Pepper

Pasta

Salt

Cooking Oil

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Bowl

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.

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Parmigiano Reggiano