Ricotta & Artichoke Spaghetti

6 reviews

Nobody can resist a delicious bowl of springtime spaghetti!

Victoire
Victoire
1.6k

3 minutes

Prep time

8 minutes

Cook time

511 cal.

Per serving

Utensils

Stovetop, Pot (small), Colander, Knife

recipe

Pasta (spaghetti)
Peas (frozen)

Step 1

In a pot of salted boiling water, cook the pasta according to package instructions. Towards the end, add the peas to the pasta & finish cooking them together.

Artichoke hearts

Step 2

Cut the canned or jarred artichokes into quarters.

Pasta (spaghetti)
Peas (frozen)

Step 3

Drain the pasta & peas.

Artichoke hearts
Peas (frozen)
Pasta (spaghetti)
Ricotta cheese
Pesto

Step 4

Add the pasta, peas, artichokes & pesto to a bowl. Mix well. Season with salt & pepper. Top with dollops of ricotta cheese. Enjoy!

😋 Gourmet tipVictoire

Try making pesto from scratch! Search "Homemade Basil Pesto" in the app to learn how!

- Victoire, Head of Food

Nutrition facts

View nutritional information

Energy511 cal.
Fat22 g
Carbohydrates61 g
Protein16 g
Fiber6 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Ricotta & Artichoke Spaghetti" contains 511 Energy, 22 g of Fat, 61 g of Carbohydrates, 16 g of Protein, 6 g of Fiber.

6 reviews
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Ricotta & Artichoke Spaghetti
Very easy