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one-pan pasta with ricotta, artichokes & mushrooms

One-Pan Pasta With Ricotta, Artichokes & Mushrooms

Adapted from Cooking Light

One skillet from start to finish.  Perfect for a weeknight meal.

Servings 4 servings
Author Rosemary Stelmach

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 cup chopped onion (about 4.5 ounces)
  • 10 ounces sliced mushrooms
  • 4 garlic cloves, thinly sliced
  • 2 1/2 cups unsalted chicken stock (for vegetarian version, use vegetable stock)
  • 1 9-ounce package frozen artichoke hearts, thawed (about 2 cups)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 14.5 ounce can unsalted fire-roasted diced tomatoes
  • 1 9-ounce package refrigerated fresh fettuccine (or gluten-free fresh fettuccine)
  • 1/2 cup part-skim ricotta cheese
  • 3 ounces fresh mozzarella cheese, torn into small pieces
  • 1/4 cup torn fresh basil

Instructions

  1. Preheat broiler to high with the oven shelf in the highest position.

  2. Heat a large skillet over medium-high heat.  Add oil; swirl to coat.  Add onion, mushrooms & garlic to pan; cook 7 minutes, stirring occasionally.  Add chicken (or vegetable) stock, artichokes, salt, pepper, tomatoes & pasta to pan, and bring to a boil.  Stir to combine.  Cover; reduce heat, and simmer 8 minutes or until pasta is tender.  

  3. Dot pasta mixture evenly with ricotta and mozzarella cheeses.  Place pan under the broiler.  Broil mixture for 2 to 3 minutes or until cheese melts. Sprinkle evenly with basil.