Pasta with Artichokes and Fresh Ricotta

Pasta with Artichokes and Fresh Ricotta
Photo by Becky Luigart-Stayner

Ingredients

  • 3 tablespoons fresh lemon juice
  • ¾ teaspoon fine sea salt, divided
  • 2 tablespoons chopped fresh garlic
  • 3 cups uncooked penne rigate pasta (about 12 ounces tube-shaped pasta)
  • ¼ cup chopped fresh flat-leaf parsley
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • + 7 more ingredients
    • ¾ cup (3 ounces) shaved fresh Parmigiano-Reggiano cheese
    • ½ cup fresh whole-milk ricotta cheese
    • 4 medium artichokes
    • 4 cups water
    • 3 tablespoons fresh lemon juice
    • 3 cups uncooked penne rigate pasta (about 12 ounces tube-shaped pasta)
    • 3 tablespoons extra-virgin olive oil, divided

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 he...

View full recipe at My Recipes

Comments


Best Wine Deals

  • $23.24
    25%off
    Jaffurs Syrah Santa Barbara County Verna's
    Jaffurs Syrah Santa Barbara County Verna's 2009
  • $30.49
    21%off
    St. Supéry Napa Valley Dollarhide Estate Vineyards Sauvignon Blanc
    St. Supéry Napa Valley Dollarhide Estate Vineyards Sauvignon Blanc 2010
See More Deals »






Snooth Media Network