My F&W
quick save (...)

Spaghettini with Marinated Artichokes and Ricotta

  • FAST
  1. 12 ounces spaghettini
  2. 1/4 cup extra-virgin olive oil
  3. 2 garlic cloves, sliced
  4. 1 cup (7 ounces) marinated artichokes, drained and sliced
  5. Pinch of crushed red pepper
  6. Kosher salt
  7. 1/4 cup chopped flat-leaf parsley
  8. 2 tablespoons fresh lemon juice
  9. 3/4 cup fresh ricotta
  10. Freshly grated Parmigiano-Reggiano cheese
  1. In a large pot of salted boiling water, cook the spaghettini until al dente. Drain, reserving 1 cup of the cooking liquid.
  2. In a large, deep skillet, heat the olive oil. Add the garlic, artichokes and crushed red pepper and season lightly with salt. Cook over high heat until the garlic is golden and fragrant, about 3 minutes. Stir in the parsley and lemon juice. Add the pasta and the reserved cooking water to the skillet along with the ricotta and cook, tossing and stirring until the strands are nicely coated, about 2 minutes. Transfer the pasta to bowls and serve, passing the grated cheese at the table.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.