Nobody can resist a delicious bowl of springtime spaghetti!
Stovetop, Pot (small), Colander
In a pot of salted boiling water, cook the pasta according to package instructions. Towards the end, add the peas to the pasta & finish cooking them together.
Cut the canned or jarred artichokes into quarters.
Drain the pasta & peas.
Add the pasta, peas, artichokes & pesto to a bowl. Mix well. Season with salt & pepper. Top with dollops of ricotta cheese. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Ricotta & Artichoke Spaghetti" contains 430 Energy, 14 g of Fat, 60 g of Carbohydrates, 15 g of Protein, 6 g of Fiber.