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Pasta with Spinach, Artichokes and Ricotta
Ingredients
  • 3 tablespoons olive oil, divided
  • ¾ cup panko breadcrumbs
  • ¼ cup toasted almonds, coarsely chopped
  • ½ teaspoon salt, divided
  • ¾ pound medium-shaped pasta, such as penne, medium shells, lumache, or fusilli
  • 1 clove garlic, minced
  • 1 (12-ounce) package frozen artichoke hearts, partially thawed if time allows (See Recipe Note)
  • 3 ounces (3 packed cups) baby spinach
  • 2 teaspoons lemon zest, finely grated
  • ⅓ cup Parmesan cheese, freshly grated
  • 2 tablespoons lemon juice
  • ¾ cup ricotta cheese
  • 2 tablespoons fresh parsley, chopped, to garnish
Steps
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