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Farfalle with Artichokes 
al Cartoccio

Pasta in a packet! Al cartoccio is the 
Italian term for en papillote. For extra-nice marinated artichokes (and olives) at 
a reasonable price, check the olive bar 
at upscale grocery stores.

Ingredients: 

Ingredients: 

Ingredient Line: 
¾ cup part-skim ricotta cheese
Ingredient Line: 
¼ cup chopped fresh chives
Ingredient Line: 
1 clove garlic, minced (1 tsp.)
Ingredient Line: 
4 oz. farfalle (bow tie) pasta
Ingredient Line: 
5 tsp. olive oil, divided
Ingredient Line: 
4 marinated artichokes, cut into eighths, plus reserved oil for drizzling
Ingredient Line: 
12 cherry or grape tomatoes, halved
Ingredient Line: 
16 small black olives
Ingredient Line: 
2 Tbs. sliced green olives, optional

Instructions: 

1. Preheat oven to 400°F. Cut 4 
15-inch lengths of parchment paper, 
and fold each in half. Set aside.

2. Whisk together ricotta, chives, and garlic. Season with salt and pepper, 
if desired. Cook pasta according to package directions, then drain, and toss with 1 tsp. oil.

3. Open folded parchment sheets 
like a book, and spread heaping 1/2 cup pasta to one side of crease on each sheet. Top each serving with 3 Tbs. ricotta mixture, 8 artichoke slices, 6 cherry tomato halves, 4 black olives, 1 1/2 tsp. sliced green olives (if using), and 1 tsp. oil. 
Fold parchment over food so edges meet, then crimp and seal edges with small overlapping diagonal folds (see “Classic French Fold,” below).

4. Transfer packets to large baking sheet, and bake 15 minutes. Let stand 
2 minutes before serving.

[caption id="attachment_26432" align="aligncenter" width="486" caption="Fold 15-inch length of parchment paper in half, then open like a book, and place food to one side of crease. Fold empty side over food so ends meet. Crimp and seal matched edges with small overlapping diagonal folds."]Classic French Fold[/caption]

Nutrition Information: 

Calories: 
253
Protein: 
10 g
Total Fat: 
12 g
Saturated Fat: 
4 g
Carbohydrates: 
27 g
Cholesterol: 
14 mg
Sodium: 
167 mg
Fiber: 
2 g
Sugar: 
3 g
Yield: 
Serves 4

Comments on this Recipe

This parchment paper dish was a nice dish to prepare was a nice project to with my grandchildren and they loved it...

Dinner tonight?

Needs a little extra spice, used a bit of basil pesto

Yummy, forgot to add oil to pasta and it stuck to paper but good taste .

The recipe calls for marinated artichokes. What exactly should the artichokes be marinated in??

delicious! love it - what a fun spin on pasta and veggies :)

Four ounces of pasta for four servings? Is that right?