Pasta with Artichokes and Fresh Ricotta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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