Penne with Ricotta and Artichokes (Legume Penne)
Category: First Courses
Servings: 4
This Penne with Ricotta and Artichokes recipe is an incredibly flavorful and vibrant dish that perfectly combines the delicate taste of artichokes with the creamy richness of ricotta cheese. The inclusion of red lentil penne adds a nutritional twist, making this meal both satisfying and healthy. Ideal for a hearty lunch or dinner, this recipe captures the essence of Mediterranean flavors with a modern touch.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Red lentil penne | 250g |
| Artichokes | 300g |
| Ricotta cheese | 250g |
| Fresh chili pepper | 2g |
| Garlic | 1 clove |
| Lemon zest | 1 |
| Fresh mint | to taste |
| Extra virgin olive oil | to taste |
| Black pepper | to taste |
| Fine salt | to taste |
Instructions:
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Prepare the pasta: Begin by bringing a large pot of salted water to a boil. Add the red lentil penne and cook according to the package instructions, ensuring it’s al dente. Once cooked, set it aside, but save a small cup of the pasta water for later.
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Clean and prepare the artichokes: While the pasta is cooking, start prepping the artichokes. Begin by removing the tough outer leaves. Cut off the top tips of the artichokes, which you can set aside. Then, carefully trim the stem and remove any tough parts. Cut the artichokes in half and remove the fuzzy internal choke. If needed, peel away the harder outer layers of the stem and set the hearts aside.
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Sauté the chili and garlic: Heat a generous splash of olive oil in a large pan over medium heat. Add the fresh chili pepper (sliced thinly) and the garlic clove (smash it with the palm of your hand) to the pan. Allow them to sizzle for a minute or two until fragrant and golden, but be careful not to burn the garlic.
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Cook the artichokes: Add the prepared artichokes to the pan. Sprinkle with salt and sauté them over medium heat for about 10 minutes, stirring occasionally, until they’re tender and slightly browned. Once they are done, remove the garlic clove and discard it. Stir in the fresh mint leaves, and set the mixture aside.
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Make the ricotta cream: In a tall glass or bowl, combine the ricotta cheese, olive oil (around 10g), a generous amount of freshly ground black pepper, salt to taste, and the zest of one lemon. Using an immersion blender, blend until smooth and creamy.
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Combine pasta and artichokes: Once the pasta is ready, drain it and immediately transfer it into the pan with the sautéed artichokes. Add a ladle of pasta cooking water to help create a silky sauce. Stir everything together to coat the pasta with the artichokes.
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Plate and serve: To serve, place a generous spoonful of the ricotta cream on the bottom of each plate. Then, spoon the artichoke and pasta mixture on top. Finish with an extra sprinkle of black pepper and a few fresh mint leaves for a burst of color and flavor.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~15g |
| Carbohydrates | ~50g |
| Fiber | ~7g |
| Fat | ~12g |
| Saturated Fat | ~4g |
| Sodium | ~350mg |
| Calcium | ~150mg |
| Iron | ~2.5mg |
This Penne with Ricotta and Artichokes is a delightful combination of textures and flavors that will captivate your taste buds. The creamy ricotta balances the slight bitterness of the artichokes, while the freshness of mint and the tangy lemon zest add depth to each bite. It’s a perfect recipe for a wholesome and satisfying meal, bringing together the best of nature’s ingredients in one plate.
Enjoy this Mediterranean-inspired dish on a cozy evening with family or friends, or make it ahead for a quick and nutritious weeknight dinner. The beauty of this recipe lies in its versatility—whether you serve it hot or as a chilled pasta salad, it’s guaranteed to be a hit!
