Inspiration: Left over Artichoke from Artichoke & Tomato Panzanella

Creation: Artichoke & Sundried Tomato Penne with Lemon Ricotta Sauce

 

What: Serving One

• 4 oz Penne
• Extra Virgin Olive Oil: enough to coat saute pan
• 1 Garlic Clove
• 8 Sundried Tomatoes: Sliced & Cut in Half
• 1/2 cup Artichoke
• 1/2 cup Ricotta Cheese
• 1/4 cup Parmesan: Fresh & Grated
• 1 Lemon: Zest & Juice
• 1tsp Basil: Fresh & Chopped
• 1/2 tsp Kosher Salt
• 1/2 tsp Fresh Ground Pepper

How:

• Bring pot of water to boil & then salt
• Add Penne: al dente
• Heat Saute Pan on Medium Heat
• Once hot: Coat pan with Extra Virgin Olive Oil
• Saute Garlic: 1 minute just fragrant
• Add Sundried Tomatoes & Artichoke: Saute 5 minutes
• Reduce Heat: Low-Medium
• Stir in: Lemon Juice & Zest, Ricotta & Parmesan: Simmer while Penne finishes cooking
• Add Penne directly from water to the sauce
• Toss

Plate Up:

• Pour pasta in serving dish
• Sprinkle Parmesan & Basil

If you love artichoke as I do…Artichoke & Sundried Tomato Penne w/ Lemon Ricotta Sauce will soon be a definite favorite!

Simply divine

Ciao’