Tagliatelle with artichoke hearts and ricotta. Today I’m introducing you to an elegant dish that tastes like spring, light and complete with all its nutrients.

You can choose whether to try your hand at making the tagliatelle at home, or use the ready-made ones.
The great thing about this sauce is that it is prepared in very little time, so you can take your time to get hands-on and make the tagliatelle yourself.

You might also be interested in:

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Fall, Winter and Spring

398.85 Kcal

calories per serving

Info Close

Energy 398.85 (Kcal)
Carbohydrates 50.19 (g) of which sugars 3.49 (g)
Proteins 14.96 (g)
Fat 16.88 (g) of which saturated 4.83 (g)of which unsaturated 1.66 (g)
Fibers 4.29 (g)
Sodium 754.08 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping for the

9 oz egg tagliatelle (if homemade, double the indicated weight)
4 artichoke hearts
2 tbsp extra virgin olive oil
1 clove garlic (large)
1 bunch chopped parsley
1 bunch thyme
7 oz ricotta
to taste salt
to taste pepper
1 lemon

Tools

Here’s what we need to make the

Cutting board
Knife
Bowl
Pan or Thermomix
Pot
Colander

Preparation: Tagliatelle with Artichoke Hearts and Ricotta

Let’s clean the artichokes

Peel the artichokes
In a container put some water and 2 lemons cut in half.
Thoroughly clean the artichokes by removing the stem and excess leaves.
Only the heart of the artichoke is needed. If they seem large, you can cut them in half or in quarters, otherwise, if they are small, leave them whole, and as you prepare them, immerse them in the container with water and lemon.
Cut them into slices and leave them in the water for as long as it takes until you have peeled them all.
In a pan, put the olive oil and chopped garlic. Let it flavor for a few minutes,
then add the artichoke hearts, a small pinch of salt and pepper, cover with a lid, and let stew over low heat for about 10 minutes.
In the meantime, put the water for the pasta on the stove.
If you have decided to make the tagliatelle at home in addition to salt, you need to add 2 tablespoons of oil to the water.
Now that the artichokes are cooked, turn off the heat, and add the ricotta, thyme, and chopped parsley.
Drain the pasta and toss it with the sauce.
Here are the Tagliatelle with artichoke hearts and ricotta, prepared traditionally.
Put the garlic, parsley, thyme in the mixing bowl, chop: 5 sec./speed 7. Bring down with the spatula.
Add the extra virgin olive oil and flavor: 3 min./120°C/speed 1.
Add the artichokes, salt, and pepper, cook: 15 min./120°C/reverse/speed spoon.
Add the ricotta and mix for 2 min. reverse speed spoon
In the meantime, put the water for the pasta on the stove.
If you have decided to make the tagliatelle at home in addition to salt, you need to add 2 tablespoons of oil to the water.
Drain the pasta and toss it with the sauce. We made the Tagliatelle with artichoke hearts and ricotta with the help of our friend Thermomix