Artichoke Lemon Ricotta Pasta
Fresh lemon and tender artichoke hearts are the perfect pairing in this creamy lemon ricotta pasta! Ready in minutes with only a handful of ingredients.
Servings 6 servings
Calories 430kcal
Ingredients
- 1 carton (15 oz) whole-milk ricotta cheese
- 1 tablespoon olive oil
- 1 small shallot, minced
- 2 medium cloves garlic, minced
- 1-1/2 cups jarred artichoke hearts roughly chopped
- 1 lb pasta (a short cut such as rigatoni, penne, fusilli, or farfalle)
- Juice and zest from 1 medium lemon
- 2 tablespoons minced fresh dill
- Salt and pepper to taste
Instructions
- Place ricotta cheese in a food processor or blender and blend 1-2 minutes until smooth and creamy. Set aside for a moment.
- Heat olive oil in a large skillet over medium-high heat. Add shallot and artichoke hearts and sauté 3-5 minutes until shallot is translucent. Add garlic and cook 1-2 additional minutes until fragrant. Remove from heat and set aside.
- Cook pasta according to package instructions in salted boiling water until al dente. Reserve 1 cup pasta cooking water and drain pasta.
- Add pasta and ricotta cheese to artichoke mixture in pan and return to medium heat. Cook over medium heat, stirring occasionally and thinning pasta with pasta water as needed until sauce is creamy, about 2-3 minutes.
- Remove pasta from heat and stir in lemon juice, zest, and dill. Season pasta with salt and pepper to taste and serve warm. Enjoy!
Notes
Storing Instructions
Store pasta in refrigerator up to 6 days.
Nutrition
Serving: 12 oz pasta | Calories: 430kcal | Carbohydrates: 62.2g | Protein: 23.1g | Fat: 10.8g | Saturated Fat: 3.8g | Cholesterol: 22mg | Sodium: 150mg | Potassium: 298mg | Fiber: 7.3g | Sugar: 3.6g | Calcium: 261mg | Iron: 5mg