Family friendly Main Italian

Angel-hair pasta with ricotta, spinach and artichoke

Name: Angel-hair pasta with ricotta, spinach and artichoke
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: /italian
Ingredients: 400g angel-hair pasta (cappellini); 1 tablespoon olive oil; 50g unsalted butter; 1 garlic clove, finely chopped; 1 cup (70g) fresh breadcrumbs; 1/4 cup (40g) pine nuts; 100g baby spinach leaves; 150g marinated quartered artichoke hearts, drained; Finely grated zest and juice of 1 lemon; 150g ricotta

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15m

Angel-hair pasta with ricotta, spinach and artichoke

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by Phoebe Wood

Oct 03, 2015

This colourful pasta dish is a great vegetarian option as a summer meal.

400g angel-hair pasta (cappellini)
1 tablespoon olive oil
50g unsalted butter
1 garlic clove, finely chopped
1 cup (70g) fresh breadcrumbs
1/4 cup (40g) pine nuts
100g baby spinach leaves
150g marinated quartered artichoke hearts, drained
Finely grated zest and juice of 1 lemon
150g ricotta

Method

1.

Cook pasta in a saucepan of boiling, salted water according to packet instructions.
2.

Meanwhile, heat oil and 30g butter in a frypan over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the breadcrumbs and cook, stirring, for 2-3 minutes until golden. Add pine nuts and cook, stirring, for a further 1-2 minutes until golden. Remove from pan.
3.

Add remaining 20g butter to the pan with the spinach, artichoke and lemon zest and juice. Cook for 1-2 minutes until spinach has wilted. Season then toss with pasta and pine nut mixture. Divide pasta among bowls and dot with ricotta.