Creamy Ricotta Pasta with Artichokes

By: Erin Clarke

  • Yield: 4-6 Servings
  • Cuisine: American
  • Course: Entrée



  • 12 ounces whole wheat penne pasta
  • 18 ounces frozen artichoke hearts, thawed
  • 15 ounces part-skim ricotta cheese, about 2 cups
  • 3 tablespoons white wine, white balsamic, or champagne vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons minced garlic, about 4 cloves
  • 1 teaspoon dried basil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 3 tablespoons capers, rinsed and drained
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup Parmesan cheese, freshly grated



  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions. With 2 minutes remaining in the pasta cook time, add artichoke hearts. Drain, then return the artichokes and pasta to the pot
  2. Meanwhile, in a medium bowl, stir together the ricotta, vinegar, olive oil, garlic, basil, mustard, salt, pepper, and red pepper flakes. Pour over pasta. Add sliced red peppers, capers, and parsley. Stir pasta gently to coat. Serve topped with Parmesan cheese.