Angel-hair pasta with ricotta, spinach and artichoke Recipe
Ingredients
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
400g angel-hair pasta (cappellini)
1 tablespoon olive oil
50g unsalted butter
1 garlic clove, finely chopped
1 cup (70g) fresh breadcrumbs
Angel-hair pasta with ricotta, spinach and artichoke Recipe
Method
Step 1
Cook pasta in a saucepan of boiling, salted water according to packet instructions.
Step 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.
Step 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.
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