Pasta with Artichokes and Fresh Ricotta Recipe
Tried it? Rate this Recipe:
Contributor: |
Contributor: Cooking Light, April 2009
Added: Thursday, April 16, 2009
|
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 4 cups water
3 tbsp fresh lemon juice
4 medium artichokes
3 tbsp extra virgin olive oil, divided
2 tbsp chopped fresh garlic
3/4 tsp fine sea salt, divided
3 cups uncooked penne rigate pasta
1/4 c fresh flat leaf parsley
1/2 tsp freshly ground black pepper
1/2 c fresh whole milk ricotta cheese
3/4 c (3 oz) shaved fresh Parmigianino Reggiano
cheese
|
|
Directions: |
Directions:1. Combine 4 cups water and juice. Cut off stem of each artichoke to within 1" of base; peel stem. Remove bottom leaves and all tough outer leaves, leaving only 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 tbsp olive oil in a large skillet over medium heat. Add garlic to pan; cook 1 minute. Add artichokes and 1/4 tsp salt; cover and cook 10 minutes or until artichokes are tender, stirring occasionally.
3. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Combine remaining 1 tbsp olive oil, remaining 1/2 tsp 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 c pasta mixture into each of six bowls; top each serving with 2 tbsp Parmigianino Reggiano cheese. |
|
Number Of
Servings: |
Number Of
Servings:6 servings |
Preparation
Time: |
Preparation
Time:about an hour |
Personal
Notes: |
Personal
Notes: Calories 403; fat 14.1g (sat 5.2g, mono 6.8g, poly 0.9g); ptotein 18.2g; carb 53.5g; fiber 6.6g; chol 20mg
Most of the time is spent preparing the artichokes for cooking. It is worth spending the time. Delicious. Biggest problem is eating too much of it.
|
|
This recipe for Pasta with Artichokes and Fresh Ricotta, by 