Pasta with Artichokes and Edamame

20190708_201823I originally decided to make this recipe because I was craving artichokes (that’s normal). But then my grocery delivery service brought all the ingredients except artichokes (first world problems). So I was going to go ahead and try it without the artichokes. BUT THEN I remembered that I live in Little Italy, and there are multiple specialty food shops that would love to sell me Italian artichokes. No, you didn’t need all that back story, but suffice it to say you’ll be glad I managed to find some artichokes.

The details:

Jump to recipe

Thought process:

20190708_200851Artichokes and lemon are a classic combination, and lemon and ricotta are also a match, so I knew all three together would really go. The real risk with this recipe was the edamame. I wanted to use them because they add protein, texture, and color, but I am not very experienced cooking with edamame. Fortunately, they ended up having a mild, but still recognizable flavor that complimented the dish quite well! My best tip from this recipe is to cook the beans and spinach in the 20190708_192813boiling pasta water near the end of cooking the pasta. It’s already boiling, already salted, and saves dishes.

Below, the recipe:

Pasta with Artichokes and Edamame

  • 1 pound spaghetti
  • 12 oz frozen edamame
  • 8 oz baby spinach
  • ¾ cup ricotta cheese
  • 2 lemons, zested and juiced
  • ½ cup grated parmesan
  • 1 ¼ tsp kosher salt
  • ¾ tsp black pepper
  • 10 oz artichokes packed in oil, quartered
  1. Cook the pasta in a large pot of boiling salted water according to package directions. 5 minutes before the pasta is finished cooking add the edamame to the pot. 1 minute before the pasta is finished cooking add the spinach.
  2. Drain, reserving 2 cups of cooking water.
  3. Toss the pasta with the ricotta, lemon zest, 2 Tbsp lemon juice, parmesan, salt and pepper. Toss in pasta cooking water until sauce is the desired thickness.
  4. When sauce is ready, briefly toss in artichokes.
  5. Serve topped with more grated parmesan.

Rating:

5/5 stars.5 stars

This was easy to make, used only one pot, and was tasty! The artichokes, lemon, and ricotta meld together really well, and it reminded me that I should cook with frozen edamame more. They are sweet, toothsome, and nutritious. And don’t forget to use my pasta storage tips to save this for leftovers – it works great!

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