Ingredients
3tbspolive oil,divided
¾cuppanko breadcrumbs
¼cuptoasted almonds,coarsely chopped
½tspsalt,divided
¾lbpasta,(medium-shaped, such as penne, medium shells, lumache, or fusilli)
1clovegarlic,minced
1pkgfrozen artichoke hearts,(12 oz), partially thawed if time allows
3ozbaby spinach,(packed cups)
2tsplemon zest,finely grated
⅓cupparmesan,grated
2tbsplemon juice
¾cupricotta cheese
2tbspfresh parsley,chopped , to garnish
Preparation
In a small skillet over medium heat, heat 1 tablespoon of the oil. Add the breadcrumbs and chopped almonds, and cook, stirring, for 2 to 3 minutes, or until brown and crisp. Add salt to taste. Set aside.
Bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, or until al dente. Scoop out and set aside 1 cup of the pasta cooking water. Drain the pasta in a colander.
While the pasta cooks, cook the artichokes. In a large skillet over medium-high heat, heat the remaining 2 tablespoons of oil. Add the garlic and cook, stirring, for 30 seconds.
Add the artichokes and stir and cook for 3 to 4 minutes, or until lightly browned. Stir in the spinach and cook for another 30 seconds, or until it has wilted very slightly. Stir in the lemon zest and salt. Taste and add additional salt if needed.
Add the drained pasta to the skillet with the artichokes. Add the Parmesan and lemon juice, and toss to combine.
Dollop the ricotta over the pasta by the spoonful. Toss together. If the pasta seems dry, add a little of the pasta cooking water. Taste and add salt and freshly ground black pepper.
Divide the pasta among 4 bowls and top with the toasted breadcrumbs and almonds. Sprinkle with parsley and serve.
