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Shared By Katria Williams

Angel-hair pasta with ricotta, spinach and artichoke

Ingredients

  • 400g angel-hair pasta (cappellini)
  • 1 tablespoon olive oil
  • 50g unsalted butter
  • 1 garlic clove, finely chopped
  • 1 cup (70g) fresh breadcrumbs
  • 1/4 cup (40g) pine nuts
  • 100g baby spinach leaves
  • 150g marinated quartered artichoke hearts, drained
  • Finely grated zest and juice of 1 lemon
  • 150g ricotta

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