Ingredients:
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 lemons, juice of, small
6 ounces baby spinach, chopped
1 (15 ounce) cans water-packed artichoke hearts, drained and coarsely chopped
1/3 lb ricotta cheese, crumbled
1/2 cup pitted black olives, such as kalamata, coarsely chopped
1/2 medium red onions, chopped
1/2 cup fresh flat-leaf Italian parsley, chopped
1 lb penne or 1 lb other short pasta, cooked al dente, cooled and well drained
coarse salt, to taste
fresh ground pepper
Directions:
Combine the first three ingredients in the bottom of a serving bowl.
Add remaining ingredients to the bowl and toss till well combined.
Season with salt and pepper and serve.
This makes 8 side dishes.
Servings: 8
Time preparation: 10 min.
Time total: 10 min.