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

Average estimated amount for one serving

Energy430 cal.
Fat14 g
Carbohydrates60 g
Protein15 g
Fiber6 g

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.

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Ricotta & Artichoke Spaghetti
Very easy