I also love light, fresh meals. I’ve shared a few recipes from one of my favorite magazines, Cooking Light. Today’s recipe comes from this very magazine. It caught my eye when it came in the mail 2 years ago. I’ve tinkered with it a bit, simplifying the steps to make it truly a Simple Meal. The original recipe called for working with artichokes.
Can I give you a tip? NEVER work with raw artichokes if you can ever help it.
SOOOO not worth it.
So the new recipe calls for canned artichokes, and a few less steps. All in all, the new revised version tastes equally scrumptious, but comes together in about 15 minutes.
(Steph’s Simplified Version of )
“Pasta with Artichokes and Fresh Ricotta”
1 14-oz can of Whole Artichoke Hearts
3 TBS extra-virgin Olive Oil, divided
1 heaping tsp of minced garlic
Pinch of salt
3 cups uncooked Penne Pasta
1 heaping TBS dried parsley
1/2 tsp ground black pepper
1/2 cup ricotta cheese
*Shredded Parmesan Cheese
1) Drain artichokes.
2) Heat 2 TBS oil in a large skillet over medium heat. Add garlic to pan; cook 1 minute. Add artichokes and salt; cover and cook 10 minutes or until artichokes are tender, stirring occasionally.
3) Cook pasta according to package instructions, omitting salt and far. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Combine remaining 1 TBS oil, artichoke mixture, pasta, reserved cooking liquid, parsley and pepper in a large bowl, tossing to combine. Add ricotta cheese in spoonfuls, stirring gently to combine. Top with parmesan cheese (* optional)
Serve with some crusty bread, side salad and a crisp white wine.
You can read more about Steph’s life and recipes at her blog, Confessions of a Stay-At-Home Mom.