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Pasta with Artichokes and Fresh Ricotta

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 6 servings

Ingredients

  • 4 cups water
  • 3 tablespoons fresh lemon juice
  • 4 medium artichokes
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped fresh garlic
  • 3/4 teaspoon fine sea salt, divided
  • 3 cups uncooked penne rigate pasta (about 12 ounces tube-shaped pasta)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup fresh whole-milk ricotta cheese
  • 3/4 cup (3 ounces) shaved fresh Parmigiano-Reggiano cheese

Nutrition Information

  • calories 403
  • fat 14.1 g
  • satfat 5.2 g
  • monofat 6.8 g
  • polyfat 0.9 g
  • protein 18.2 g
  • carbohydrate 53.5 g
  • fiber 6.6 g
  • cholesterol 20 mg
  • iron 3.4 mg
  • sodium 617 mg
  • calcium 268 mg

How to Make It

  1. Combine 4 cups water and juice. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise. Remove fuzzy thistle from bottom with a spoon. Thinly slice each artichoke heart; place in lemon water. Drain.

  2. Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic to pan; cook 1 minute. Add artichokes and 1/4 teaspoon salt; cover and cook 10 minutes or until artichokes are tender, stirring occasionally.

  3. Cook pasta according to package instructions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. 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. 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.