Name: Ricotta and artichoke spaghetti
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 375 gram spaghetti; 2 tablespoon extra virgin olive oil; 340 gram artichoke hearts, drained; 2 tablespoon chopped parsley; 250 gram ricotta cheese

Ricotta and artichoke spaghetti

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Serves 4

Prep

Cook

10M

Total

15M

Ingredients

375 gram spaghetti

2 tablespoon extra virgin olive oil

340 gram artichoke hearts, drained

2 tablespoon chopped parsley

250 gram ricotta cheese

Method

1.Cook spaghetti in a large saucepan of boiling, salted water according to packet directions. Drain, reserving 1/2 cup of cooking water. Keep warm.

2.Heat oil in same pan on medium. Add artichoke and cook for 2 minutes. Stir in pasta and reserved cooking water. Stir until heated through.

3.Fold in parsley and ricotta and season to taste. Serve.

Use spaghettini if preferred – it is skinny spaghetti, which cooks faster than regular spaghetti.
Note

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