Angel-Hair Pasta With Ricotta Spinach And Artichoke Recipe

Cooking Directions

• STEP 1.Cook the angel-hair pasta according to package instructions until al dente.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
• STEP 3.Add the spinach and artichoke hearts to the skillet and cook until the spinach is wilted and the artichokes are heated through.
• STEP 4.In a separate bowl, mix together the ricotta cheese, Parmesan cheese, and a pinch of salt and pepper.
• STEP 5.Add the cooked pasta to the skillet and toss to combine with the spinach and artichoke mixture.
• STEP 6.Pour the ricotta cheese mixture over the pasta and toss until the pasta is coated in the creamy sauce.
• STEP 7.Serve the pasta hot and garnish with additional Parmesan cheese, if desired.

Cooking Tips

• Be sure to cook the pasta until al dente, as it will continue to cook slightly when tossed with the sauce.
• You can use fresh or frozen spinach for this recipe, just be sure to thaw and drain the frozen spinach before adding it to the skillet.
• Feel free to add other vegetables to the dish, such as cherry tomatoes or roasted red peppers, for extra flavor and color.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat the pasta in a skillet over medium heat until warmed through.
• Serve the pasta as a main dish or as a side dish with grilled chicken or fish.