There are never enough pasta recipes, are there? Here’s a quick dish that combines creamy ricotta, spinach, and artichoke hearts, topped with a crunchy mix of breadcrumbs and almonds.
BE PICTURED IN; CHARACTERIZED IN:
A quick pasta dinner keeps weekdays running smoothly, whether you’re rushing home from work or trying to feed the hungry hordes in a hurry.
Easy to make with frozen artichokes
Frozen artichoke hearts are your friends here. They retain much of the crisp, green flavor of fresh artichokes and are closer to the real thing than artichokes you can buy in a jar or can.
Once frozen artichokes are thawed, they tend to be slightly softer in texture than freshly peeled ones, so they cook faster too. The biggest advantage? The tedious peeling and cooking is no longer necessary.
Look for frozen artichokes that are loose in the bag rather than in a block, which makes processing easier. If you have time, let them sit for about 10 minutes to partially thaw. If you don’t have time, they just need a few more minutes to heat the pan all the way through.
Cook pasta al dente
For the pasta, choose a medium pasta shape like penne or fusilli. I especially love the look of lumache (little snails) but I can’t always find them.
Cook the pasta al dente – usually just a minute fewer than what the package directions instruct.
For this recipe, like most Italian pasta dishes, the cooked pasta goes into the pan along with the sauce and other ingredients to allow it to cook and absorb flavors for about 30 seconds longer. Al dente pasta cooks up perfectly in the pan without overcooking or getting mushy.
Finish off with some crunch!
The breadcrumbs and almond topping gives this vegetarian pasta some pizzazz and a little surprise. Buy almonds that are already roasted and unsalted if you can; That way you don’t have to toast them in the oven. (If you can’t find toasted and unsalted almonds, toast them on a baking sheet at 350oF for 8 to 10 minutes or until fragrant.)
Eat well! be happy!
Bonus tip
To coarsely “chop” almonds without pulling out the food processor, place them in a zip-lock plastic bag, seal the bag, and crush with a rolling pin so the nuts are in small, uneven pieces.
More easy weeknight pasta recipes
- Pasta with spinach, mushrooms and brown butter
- Creamy Ziti Florentine
- Pasta with shrimp and artichokes
- Chicken Scampi with Angel Hair Pasta
- Lemon spaghetti with peas and ricotta
Pasta with spinach, artichokes and ricotta
If you have time, let the artichokes sit for about 10 minutes to partially thaw them. If you don’t have time, they just need a few more minutes to heat the pan all the way through.
ingredients
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3 tablespoon olive oildivided
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3/4 Cup panko breadcrumbs
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1/4 Cup toasted almondsroughly chopped
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1/2 teaspoon Saltdivided
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3/4 lb medium-sized noodles, such as pennemedium shells, lumache or fusilli
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1 clove garlicchopped
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1 (12-ounce) package frozen artichoke heartspartially thawed if time permits (see recipe note)
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3 ounces (3 wrapped cups) baby spinach
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2 teaspoon Lemon peelFinely grated
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1/3 Cup parmesan cheesefreshly grated
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2 tablespoon lemon juice
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3/4 Cup Ricotta cheese
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2 tablespoon fresh parsleychopped for garnish
method
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Prepare Breadcrumb Topping:
In a small skillet over medium-high heat, heat 1 tablespoon of oil. Add breadcrumbs and chopped almonds and stir-fry until brown and crispy, 2 to 3 minutes. Add 1/4 teaspoon salt or taste. Put aside.
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Cook pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente. (Check the recommended cooking time on the package and cook one minute less.)
Scoop out 1 cup of the pasta cooking water and set aside. Drain noodles in a colander.
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While the pasta is cooking, cook the artichokes:
In a large skillet over medium-high heat, heat the remaining 2 tablespoons oil. Add the garlic and cook, stirring, for 30 seconds. Add the artichokes and stir and cook 3 to 4 minutes or until lightly browned.
Stir in the spinach and cook an additional 30 seconds, or until wilted very slightly. Stir in lemon zest and 1/4 teaspoon salt. Taste and add additional salt if needed.
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Mix the pasta with the artichokes:
Add the drained pasta to the pan with the artichokes. Add the parmesan and lemon juice and mix everything together. Spoon the ricotta over the pasta. throw together. If the pasta seems dry, add some pasta cooking water. Taste and add salt and freshly ground black pepper.
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Serve pasta:
Divide the pasta among 4 bowls and garnish with the toasted breadcrumbs and almonds. Sprinkle with parsley and serve.
| nutritional information (per serving) | |
|---|---|
| 508 | calories |
| 23g | Fat |
| 58gr | carbohydrates |
| 20g | protein |
