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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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