Lemony Artichoke Pasta Salad with Ricotta
Servings 4
Ingredients
- 10-12 oz short pasta (orecchiette, shells, fusilli, farfalle, etc…)*
- 1.5-2 cups packed quartered artichoke hearts (jarred or frozen)**
- 6 cups chopped loosely packed leafy greens (kale, spinach, mustard greens, chard, etc…)
- 1 cup fresh herbs (parsley, mint, dill, cilantro, scallions, and/or basil)(optional)
- 1 cup ricotta***
- Zest from 1 lemon + 1 tbsp juice
- ½ tsp black pepper
- ¼ tsp kosher salt
- Parmesan cheese, for topping
Dressing:
- ¼ cup lemon juice (or use apple cider vinegar or a combo)
- 2 tbsp olive oil
- 1 tbsp dijon mustard
- 1 clove garlic, grated or minced
- ½ tsp kosher salt
- *If you want more veg and less pasta, you can use 8-10 oz and add an extra cup of artichokes and increase the ricotta (see note below).
- **One 14 oz jar will give you about 1 ½ cups or use 8 oz frozen.
- **If using frozen, add them to the boiling pasta when there is about 3 minutes of cook time left. If using jarred, just add them in with the greens and the end of the pasta cooking time.
- ***Feel free to increase or double the ricotta mixture. It’s nice to have extra in case you want to stretch the pasta salad into more servings. You could also replace the ricotta with blended up cottage cheese, but skip the salt.
- Protein boost! ~ Top with sliced up pan-fried chicken, a couple of eggs, or a side of cooked fish. You could add a can of beans to the pasta salad - just make sure to season the beans first (warm them up and toss in plenty of salt and vinegar or lemon).
Items you can prep ahead (optional)
- Chop 6 cups loosely packed leafy greens (kale, spinach, mustard greens, chard, etc…)
- Make ricotta mixture
- Whisk dressing together
Instructions
- Fill a large pot halfway with water (about 3 quarts). Bring to a boil, season with plenty of salt, and add the pasta. Cook according to the package directions.
- When there is 1 minute of cooking time left and the pasta tastes pretty much cooked to your liking, add the artichokes and greens (see note), let it come back to a boil, and cook for a minute.
- Drain and spread out to let it cool off for about 10 minutes.
- Meanwhile, in a large bowl, whisk together the dressing ingredients until combined. Add the warm pasta and herbs (if using) and toss to coat.
- In a medium bowl, add the ricotta, lemon zest + juice, pepper, and salt. Mix to combine.
- Scoop the ricotta into your bowl and use the back of a spoon to spread/swoosh it around. Scoop the pasta salad on top. Sprinkle with lots of parmesan, black pepper, and drizzle with good olive oil.
Notes
Substitutions:
- To make gluten-free, use a GF pasta alternative.
- To make vegan, make my Sunflower Ricotta and thin it out with lemon/water as needed. Top with chopped walnuts and a sprinkle of salt.
- Replace the artichokes with more greens or any quick cooking veg - broccoli, asparagus, green beans, fennel, etc…
Use 4-5 cups frozen greens in place of fresh. - Chop 6 cups loosely packed leafy greens (kale, spinach, mustard greens, chard, etc…)
- Make ricotta mixture
- Whisk dressing together
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Warm up leftover pasta in the microwave until just warm. You can thin out the ricotta with some water or lemon, if needed. Or stretch it by adding more ricotta and lemon to it. Serve the barely warm pasta salad over a bed of ricotta and top with plenty of parm, etc…
- Top with pan-fried sliced chicken or simply roasted or poached fish.