It was delicious! Made recipe as directed - with canned artichoke hearts because I couldn't find frozen. Would not change a thing. Just enough oil to coat everything, but not overpowering. Flavors blended well without any individual ingredient dominating the others. Surprisingly filling too. Next time I'm considering stirring in a few fresh spinach leaves at the end. The dish does not need it - but I'm always looking for ways to add greens to my meals.
My husband is the cook of the family and picked out this recipe for a Saturday supper. We love it.... We used a commercial ravioli stuffed with spinach and ricotta and used frozen artichokes with a couple from a jar of marinated artichokes in olive oil. With the beans and the toasted pine nuts it was tasty and filling. And since there was just the two of us, we have enough for another meal. He wants to make it again and share it with friends... and I wish we could serve it to our friends in the courtyard of a house in Tuscany!
Wonderful dish. Full of flavor. I also added a little fire roasted pepper to this, and heated the veggies in a little olive oil. I'm not sure why some folks are saying it is dry. I can only imagine that they are used to a lot of sauce on pasta. Maybe? I rarely use a lot of sauce for a veggie pasta dish or in creating traditional, old world pasta dishes anyway. I wish I could post a picture of the dish. Definite keeper.
Major disappointment given the cost of ingredients. It was very “dry “ and would need an entire overhaul
My husband loved this recipe! It's definitely a repeat in our house. He liked the fact that it wasn't in a sauce, and it was filling. He really liked the flavor instead of boring ravioli and sauce. I couldn't agree more.
A bit dry for our taste, maybe I'll try adding some diced canned tomatoes, or vegetable broth next time.
This recipe is so easy and so satisfying!