Pasta with Spinach Artichokes and Ricotta
Ingredients
- 3 tablespoons olive oil , divided
- 3/4 cup panko breadcrumbs
- 1/4 cup toasted almonds , coarsely chopped
- 1/2 teaspoon salt , divided
- 3/4 pound medium-shaped pasta, such as penne , medium shells, lumache, or fusilli
- 1 clove garlic , minced
- 1 (12-ounce) package frozen artichoke hearts , partially thawed if time allows (See Recipe Note)
- 3 ounces (3 packed cups) baby spinach
- 2 teaspoons lemon zest , finely grated
- 1/3 cup Parmesan cheese , freshly grated
- 2 tablespoons lemon juice
- 3/4 cup ricotta cheese
- 2 tablespoons fresh parsley , chopped, to garnish
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