Artichoke & Sundried Tomato Penne w/ Lemon Ricotta Sauce

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


  • 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



0 Responses to “Artichoke & Sundried Tomato Penne w/ Lemon Ricotta Sauce”

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