Angel-hair pasta with ricotta, spinach and artichoke

This colourful pasta dish is a great vegetarian option as a summer meal.

Recipe «Angel-hair pasta with ricotta, spinach and artichoke» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 400g angel-hair pasta, 1 tbsp olive oil, 50g unsalted butter, 1 garlic clove, finely chopped, 1 cup fresh breadcrumbs , 1/4 cup pine nuts, 100g baby spinach leaves, 150g marinated quartered artichoke hearts, drained , Finely grated zest and juice of 1 lemon, 150g ricotta.

Ingredients:

• 400g angel-hair pasta 
• 1 tbsp olive oil 
• 50g unsalted butter 
• 1 garlic clove, finely chopped 
• 1 cup fresh breadcrumbs 
• 1/4 cup pine nuts 
• 100g baby spinach leaves 
• 150g marinated quartered artichoke hearts, drained 
• Finely grated zest and juice of 1 lemon 
• 150g ricotta 

Instructions

1. Cook pasta in a saucepan of boiling, salted water according to packet instructions.
2. Meanwhile, heat oil and 30g butter in a frypan over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the breadcrumbs and cook, stirring, for 2-3 minutes until golden. Add pine nuts and cook, stirring, for a further 1-2 minutes until golden. Remove from pan.
3. Add remaining 20g butter to the pan with the spinach, artichoke and lemon zest and juice. Cook for 1-2 minutes until spinach has wilted. Season then toss with pasta and pine nut mixture. Divide pasta among bowls and dot with ricotta.