Kat with a K

Recipe: Artichoke Ricotta Pasta

I found myself craving red pepper flakes yesterday, oddly enough, so I decided I had to make something that involved them for dinner. This is what I ended up with. Note: I didn't actually measure anything as I was going, so the amounts are estimates. Use more or less of whatever, based on what you have or what you like.

Ingredients:
12 oz. pasta (I used tricolor rotini)
2-3 tbsp. extra virgin olive oil
1/4 to 1/3 cup chopped onion
heaping tablespoon minced garlic
14 oz. can whole artichoke hearts, chopped into bite-size pieces
1/4 to 1/3 cup white wine (I used Riesling)
about 1/2 cup ricotta
about 1/4 cup grated romano (parmigiano would work too)
salt
crushed red pepper

1. Put a large pot of salted water on to boil.
2. Sautee onion and garlic in olive oil. Once the onion has softened, add artichoke hearts and cook for a few minutes. Then add the wine.
3. Add pasta to boiling water. Let the artichoke mixture simmer while the pasta cooks.
4. When the pasta is done, drain it and stir in the cheeses.
5. Add the artichoke mixture and mix thoroughly. Add crushed red pepper to taste.

Simple but tasty weeknight meal!