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Farfalle with Artichoke Hearts, Baby Spinach, and Lemon Ricotta

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Farfalle with Artichoke Hearts, Baby Spinach, and Lemon Ricotta

Farfalle with Artichoke Hearts, Baby Spinach, and Lemon Ricotta

Jessica Braider
Our kids really enjoyed this dinner, even though it’s sophisticated enough to serve to adults at a dinner party. Scramble recipe tester Maxine Silverman said, “HOME RUN! This pasta is so delicious! This is one of the best veggie dishes I've had in a long time.”
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian, Mediterranean
Servings 8 servings


  • 16 oz. farfalle (bowtie) pasta (use wheat/gluten-free, if needed)
  • 3 Tbsp. extra virgin olive oil
  • 1 shallot bulb finely chopped
  • 1 tsp. dried oregano
  • 14 oz. canned artichoke hearts drained and quartered
  • 1/2 lemon about 2 tsp. zest and 2 Tbsp. juice
  • 6 oz. baby spinach
  • 1 cup low fat ricotta cheese (or use any variety)
  • 1/4 - 1/2 tsp. salt to taste
  • 1/8 tsp. black pepper


  • Cook the pasta in salted water until it is al dente. When it is almost done, scoop out 1/2 cup of the cooking water and set it aside.
  • Once the pasta goes into the water, heat a large skillet over medium heat and add the oil. When the oil is hot, add the shallots and sauté them until they are soft, about 3 minutes.
  • Add the oregano, artichoke hearts, and lemon juice, and cook them for about 2 minutes until the artichokes are heated through.
  • Stir in the spinach, cover it, and cook until the spinach is wilted, about 2 minutes. Reduce the heat to medium-low, stir in the ricotta, reserved pasta cooking water, lemon zest, salt, and pepper until it is creamy.
  • Pour the sauce over the warm pasta and serve it immediately.


Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking (remember to set aside 1/2 cup of the pasta’s cooking water), chop the shallot, quarter the artichoke hearts, zest and juice the lemon.
Scramble Flavor Booster: Sprinkle some crushed red pepper flakes or freshly ground black pepper over the finished dish.
Tip: It can be challenging to remember to scoop some of the cooking water from your pasta pot before draining the pasta. When I need to do this for a recipe, I put a measuring cup right by the pot or in my colander. That way I can't miss it when I go to drain the pasta.
Nutritional Information Per Serving (% based upon daily values): Calories 298, Total Fat: 8g, 12%; Saturated Fat: 2g, 8%; Cholesterol: 8mg, 3%; Sodium: 270mg, 11%; Total Carbohydrate: 49g, 16%; Dietary Fiber: 4g, 14%; Sugar: 4g; Protein: 11g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Company/Entertaining, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, No Added Sugar, Nut-Free, Spring, Summer, Vegetarian, Winter
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