Artichoke Spaghetti With Toasted Garlic Breadcrumbs

Looking for a new way to enjoy spaghetti with pasta sauce? Try this Artichoke Spaghetti for a fresh flavorful twist on your favorite classic pasta dish. Made with marinated artichoke hearts, whole-milk ricotta cheese, and the perfect mix of marinara blended with aged Asiago, Romano and Parmesan cheeses, this grown-up spaghetti is sure to please even the most refined palette.

PREP TIME: 15 minutes

COOK TIME: 15 minutes

TOTAL TIME: 30 minutes

Servings: 6

INGREDIENTS:

12 ounces uncooked Spaghetti

1 tablespoon Extra Virgin Olive Oil

1/2 cup Panko Bred Crumbs

1/2 teaspoon Garlic Powder

1/4 cup grated Pecorino Romano Cheese

2 tablespoons finely chopped Italian Parsley

1 jar (12 ounce) Quartered Marinated Artichoke Hearts, drained (about 1 & 1/2 cups)

1 jar (23 ounces) Bertolli Rustic Cut Three Cheese with Aged Asiago, Romano & Parmesan Cheese Sauce

1/3 cup Whole Milk Ricotta Cheese

INSTRUCTIONS:

1. Cook pasta 2 minutes less than directed on package, drain.

2. Heat oil in large non-stick skillet on medium heat.

3. Add bread crumbs and garlic powder, cook 4-5 minutes or until panko is golden brown, stirring frequently.

4. Remove skillet from heat; stir in grated cheese and parsley

5. Set aside in small bowl to cool.

6. Add artichokes to same skillet on medium heat. Cook 3-4 minutes or until artichokes start to brown.

7. Stir in sauce and simmer 2-3 minutes, stirring occasionally. Add pasta; toss 1-2 minutes or until combined.

8. Top each serving with bread crumb mixture, a spoonful of Ricotta and a sprinkling of fresh chopped parsley..

9. VARIATION: For a twist try this recipe with your favorite variety of Pasta Sauce instead of the Bertolli Sauce.