Artichoke Lemon Ricotta Pasta
Artichoke Lemon Ricotta Pasta is a delightful blend of creamy ricotta and zesty lemon, complemented by tender artichokes and fresh spinach. This vibrant dish not only elevates your dining table but also transports you to the sun-drenched Mediterranean with its refreshing flavors. Perfect for both casual weeknight dinners and elegant gatherings, this pasta recipe is easy to prepare and promises to impress with every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Ingredients
Scale
- 8 oz pasta (spaghetti or penne)
- 1 cup ricotta cheese (whole milk)
- 1 cup canned artichoke hearts (drained and chopped)
- Juice and zest of 1 large lemon
- 2 cups fresh spinach
- 3 cloves garlic (minced)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil and sauté minced garlic for about 1 minute until fragrant.
- Add chopped artichokes and spinach to the skillet, cooking until the spinach wilts (about 3 minutes).
- Stir in ricotta cheese, lemon juice, and zest until well combined and heated through (approximately 3 minutes).
- Gently fold in cooked pasta, ensuring each noodle is coated in the creamy mixture.
- Serve garnished with additional lemon zest and a drizzle of olive oil.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 360
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg