Lemon Basil Rigatoni with Roasted Artichokes (Edit recipe)

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Recipe by Katie Farina. This is the perfect springtime recipe with our Durum Semolina Rigatoni, harmoniously paired with the delicate flavor of artichokes and the richness of our organic Extra Virgin Olive Oil. Mangia bene, vivi felice!⁠

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PREP TIME

20 minutes to 25 minutes

COOK TIME

35 minutes to 40 minutes

INGREDIENTS

10

Serves: 6-8

Ingredients

4 cups Artichoke Hearts, Marinated, drained
5 Tbsp Lemon Juice
2 tsp Lemon Zest
2 cloves Garlic, finely minced
.5 cup Parmigiano Reggiano, grated, plus more or garnish if desired
.5 cup Organic Extra Virgin Olive Oil - Bionaturae, plus more for drizzling if desired
1 tsp Salt, or to taste
1 lb Organic Durum Semolina Rigatoni - Bionaturae
4 cups Baby Spinach
25 whole Basil, Fresh, about 1 large bunch, loosely chopped

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees. Evenly place artichoke hearts on a parchment-lined baking sheet. Roast for 35-40 minutes, stirring periodically, until lightly golden.
Whisk together lemon juice, lemon zest, garlic, parmesan, olive oil, and salt.
Meanwhile, cook pasta according to package directions in plenty of boiling salted water. In the last 10 seconds of cooking add the spinach. Drain.
Combine cooked pasta with lemon sauce, roasted artichokes, and fresh basil. Salt to taste and finish with extra parmesan and olive oil if desired.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	508
Fat:	23 g
Carbohydrates:	61 g
Protein:	11 g
Cholesterol:	5 g
Sodium:	584 mg
Fiber:	4 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated for total recipe.