Farfalle with Artichoke Hearts, Baby Spinach, and Lemon Ricotta
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.”
- 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!
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