One-Pan Pasta with Ricotta and Artichokes

Name: One-Pan Pasta with Ricotta and Artichokes
Yield: Serves 4 (serving size: 1 1/4 cups)
Ingredients: 1 tablespoon olive oil; 1 cup prechopped onion; 8 ounces presliced mushrooms; 4 garlic cloves, sliced; 2 ½ cups unsalted chicken stock; 1 ½ cups frozen artichoke quarters, thawed; ¾ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 (14.5-ounce) can unsalted fire-roasted tomatoes; 1 (9-ounce) package refrigerated fresh fettuccine; ½ cup part-skim ricotta cheese; 3 ounces fresh mozzarella cheese, torn into small pieces; ¼ cup torn fresh basil

3 Ratings
5 Reviews

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.

By Adam Hickman

Recipe by Cooking Light December 2015

Gallery

Credit: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Recipe Summary

Yield:

Serves 4 (serving size: 1 1/4 cups)

Nutrition Info

Directions

Step 1
Preheat broiler to high.

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

Nutrition Facts

Per Serving:

410 calories; fat 13g; saturated fat 5.2g; mono fat 3.4g; poly fat 1.2g; protein 22g; carbohydrates 52g; fiber 7g; cholesterol 73mg; iron 3mg; sodium 554mg; calcium 149mg.

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AmyM123

01/04/2016

*Update: Husband loves it. He just got his third helping.

faerie2323

12/20/2015

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.

daneanp

12/10/2015

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."

Margaret

12/07/2015

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!

GeeLisa

11/16/2015

Also, I should say it might be good to double the onion and maybe even add more garlic as well. You could barely tell they were in there.

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