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Lemon Basil Rigatoni with Roasted Artichokes

Ingredients

  • 4 cups jarred marinated artichoke hearts, drained
  • ¼ cup + 1 tablespoon freshly squeezed lemon juice
  • 2 tsp freshly grated lemon zest
  • 2 garlic cloves, finely minced
  • ½ cup grated Parmigiano Reggiano, plus more for garnish if desired
  • ½ cup Bionaturae Extra Virgin Olive Oil, plus more for drizzling if desired
  • 1 tsp salt, or to taste
  • 1 lb Bionaturae Rigatoni
  • 4 cups fresh baby spinach
  • 1 bunch fresh basil, about 25 leaves, loosely chopped
Organic Durum Semolina Rigatoni

Organic Durum Semolina Rigatoni

$3.49
Regular price
Organic Gluten Free Rice & Lentil Rigatoni

Organic Gluten Free Rice & Lentil Rigatoni

$4.99
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Organic Extra Virgin Olive Oil, 25 oz.

Organic Extra Virgin Olive Oil, 25 oz.

$23.99
Regular price
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!⁠

Instructions

  1. 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.
  1. Meanwhile, cook pasta according to package directions in plenty of boiling salted water. In the last 10 seconds of cooking add the spinach. Drain.
  2. Combine cooked pasta with lemon sauce, roasted artichokes, and fresh basil. Salt to taste and finish with extra parmesan and olive oil if desired.
Serves 8

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Lemon Basil Rigatoni with Roasted Artichokes