One skillet from start to finish--can't beat it on a busy weeknight. The ricotta adds rich creaminess when mixed into each portion on the plate, while fresh mozza creates that ooey-gooey baked pasta feel.
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
How to Make It
Preheat broiler to high.
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.
Place pan under broiler. Broil mixture 2 minutes or until cheese melts. Sprinkle evenly with basil.
I wish this recipe had a little more detail to it. I live in a suburb and went to three different grocery stores and could not find fresh fettuccine. I ended up parboiling about 6-7oz, guessing what the dry equivalent would be. Perhaps that was still too much, because my 12" skillet, the largest one I have, was filled to overflowing. Yet, despite that, there was what seemed to be way too much liquid in the pan. Even after simmering it for the 8 minutes till the pasta was finished (with the cover on), there was a great deal of liquid still, which made me wonder if perhaps I should've skipped parboiling the dry pasta. I boiled it for a few more minutes with the lid off. The picture does not look "brothy", nor is that mentioned in the intro... only "creaminess". So, I wish they would've specified the dry equivalent, what size skillet, and if there was to be excess liquid in the pan. As for the flavor, it seemed a little blah to us. I find that many CL recipes seem to need more salt, but I think I would have added some dry basil in earlier, or something of that nature.
Made this as directed, but, like the other reviewer, was unable to find fresh fettuccine in my grocery store. I par boiled the dry kind and estimated quantity. I still used 1/2 cup less chicken broth than directed, and it was still way too aqueous after simmering for 8 minutes covered. I took the cover off and simmered for about an additional five. The cheese was key; but the dish presented poorly when trying to spoon it from the skillet into the dish. Taste wasn't bad, but it was sloppy. I do not recommend.
I made it as directed with the exception of adding a little crushed red pepper. It wasn't bad but it just wasn't that good. I really wanted to like it based on the ingredients.
Agree with previous reviews. I did use dried pasta and cooked it longer to ensure it was tender and as much as I wanted to love it, it was lacking flavor. Even a sprinkling of red pepper flakes didn't really help. I'm sure lunch will be better, but as my family said, "You've made better pasta dishes, mom."
Great ingredients, "blah" dish.
I thought this was a little bland - the ingredients would have been better on a pizza, not mixed together in a pasta dish! I used really high-quality ingredients and thought they would stand out more that way. We added more salt and pepper to taste after cooking and added about 1/2 cup torn, fresh basil. I used dry pasta and just added it in the pot with the cooking liquid. I followed the box directions and let it simmer in the broth and veggies for 13 minutes. The actual noodles were very flavorful. It did improve as leftovers for lunch!
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