One-Pan Pasta with Ricotta and Artichokes

By jeknudson

Ingredients

• 1 tablespoon olive oil
• 1 cup prechopped onion
• 8 ounces presliced mushrooms
• 4 garlic cloves, sliced
• 2 1/2 cups unsalted chicken stock
• 1 1/2 cups frozen artichoke quarters, thawed
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 (14.5-ounce) can unsalted fire-roasted tomatoes
• 1 (9-ounce) package refrigerated fresh fettuccine
• 1/2 cup part-skim ricotta cheese
• 3 ounces fresh mozzarella cheese, torn into small pieces
• 1/4 cup torn fresh basil

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat broiler to high.

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

3. Place pan under broiler. Broil mixture 2 minutes or until cheese melts. Sprinkle evenly with basil.