Angel-hair pasta with ricotta, spinach and artichoke from Delicious Magazine (Aus), September 2012: Spring Recipe Special (page 82)

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Notes about this recipe

  • Margaretsmall on August 17, 2013

    I made this today, with the little curly pasta rather than the angel hair, and rocket leaves instead of spinach. Also added some red capsicum to provide a bit more colour, and omitted the butter in the interests of my waistline. More artichoke hearts than the recipe suggests. It's OK, but nothing special, and a bit dry, needs a bit of sauce.

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