Ricotta And Artichoke Spaghetti - cooking recipe

Ingredients

13 oz spaghetti
2 tbsp extra virgin olive oil
1 jar (12 oz) artichoke hearts, drained and halved
2 tbsp chopped parsley
1 cup ricotta cheese

Preparation

Cook spaghetti in a large saucepan of boiling salted water according to package directions. Drain, reserving 1/2 cup of cooking water. Keep warm.
Heat oil in same pan on medium heat. Add artichokes and cook for 2 mins. Stir in pasta and reserved cooking water. Stir until heated through.
Fold in parsley and ricotta cheese. Season to taste.