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.
- 3/4 cup part-skim ricotta cheese
- 1/4 cup chopped fresh chives
- 1 clove garlic, minced (1 tsp.)
- 4 oz. farfalle (bow tie) pasta
- 5 tsp. olive oil, divided
- 4 marinated artichokes, cut into eighths, plus reserved oil for drizzling
- 12 cherry or grape tomatoes, halved
- 16 small black olives
- 2 Tbs. sliced green olives, optional
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.
- Calories: 253
- Carbohydrate Content: 27 g
- Cholesterol Content: 14 mg
- Fat Content: 12 g
- Fiber Content: 2 g
- Protein Content: 10 g
- Saturated Fat Content: 4 g
- Sodium Content: 167 mg
- Sugar Content: 3 g