This creamy farfalle recipe is sure to be a kid pleaser, although it’s also sophisticated enough to serve to adults at a dinner party. I hope you will let me know what your family thinks.
What ways have you found to invest your kids in cooking and eating the healthy foods you create in your kitchen?
Recipe: Farfalle with Artichoke Hearts, Baby Spinach and Lemon Ricotta
This noodle dish is a kid-pleaser that is sophisticated enough to serve to adults at a dinner party.
- 16 oz. farfalle noodles
- 3 Tbsp. extra virgin olive oil
- 1 shallot, finely chopped
- 1 tsp. dried oregano
- 14 oz. canned artichoke hearts, drained and quartered
- 1/2 lemon, juice only, about 2 Tbsp. plus 2 tsp. zest
- 6 oz. baby spinach
- 1 cup nonfat ricotta cheese
- 1/4 – 1/2 tsp. salt
- 1/8 tsp. black pepper
- Cook the pasta in salted water until it is al dente. When it is almost done, scoop out 1/2 cup of the cooking water and set it aside.
- Once the pasta goes into the water, heat a large skillet over medium heat and add the oil. When the oil is hot, add the shallots and sauté them until they are soft, about 3 minutes. Add the oregano, artichoke hearts, and lemon juice, and cook them for about 2 minutes until the artichokes are heated through. Stir in the spinach, and cover and cook it until the spinach is wilted, about 2 minutes.
- Reduce the heat to medium-low, stir in the ricotta, the reserved pasta cooking water, the lemon-zest, and salt and pepper until it is creamy. Pour the sauce over the warm pasta and serve it immediately.