This pasta is full of veggies and super quick to make – perfect for a quick weeknight meal.
8 oz pasta
1/4 c artichoke heart marinade
2 garlic cloves, minced
1 jar marinated artichokes sliced
Pinch of crushed red pepper
16 oz fresh ricotta
1 bag spinach
In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking liquid.
In a large, deep skillet, heat the artichoke heart marinade. Add the garlic, artichokes and crushed red pepper and season lightly with salt. Cook over high heat until the garlic is golden and fragrant, about 3 minutes. Add the pasta and the 1/4 c reserved cooking water to the skillet (add more as needed if it gets to dry) along with the ricotta and spinach, cook, tossing and stirring until nicely coated, about 2 minutes.