Ricotta & Artichoke Spaghetti

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Nobody can resist a delicious bowl of springtime spaghetti!


3 minutes

Prep time

8 minutes

Cook time

430 cal.

Per serving


Stovetop, Pot (small), Colander


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

Step 4

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

Nutrition facts

View nutritional information

Energy430 cal.
Fat14 g
Carbohydrates60 g
Protein15 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 430 Energy, 14 g of Fat, 60 g of Carbohydrates, 15 g of Protein, 6 g of Fiber.

Ricotta & Artichoke Spaghetti
Very easy