Pasta with Spinach, Artichokes and Ricotta

Pasta is perfect for any night. It’s quick to make and when done right it feels like fine dining. This recipe is no exception. It uses simple ingredients, like most Italian meals, but gives them easy tricks to use at home. For instance, using frozen artichoke hearts saves you time and lets them incorporate easier. Save all your time by boiling the pasta and cooking the rest of the ingredients on the same stove top, so they’re all hot together and ready to serve.

Key Takeaways:

  • This vegetarian dinner that serves four is a fast and easy choice, with a prep time of less than 30 minutes
  • Frozen artichokes retain their original flavor and are more true to fresh than the canned variety and no peeling is needed
  • The ingredients are cooked together in the skillet so that the pasta, sauce, and artichokes absorb one another’s flavor

“A quick pasta dinner makes weeknights go smoothly, whether you are rushing home from work or trying to feed the hungry hordes in a hurry.”

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