Originally posted February 01, 2016

One-pan pasta with ricotta and artichokes

One-pan pasta with ricotta and artichokes by alchemisty

easy, yummy and quick pasta, all in one pan, so very little clean-up. all good!


  • 1 tablespoon olive oil
  • 1 cup prechopped onion
  • 8 ounces presliced mushrooms
  • 4 garlic cloves, sliced
  • 2 1/2 cups vegetable stock
  • 1 1/2 cups chopped artichoke hearts (canned or frozen & thawed)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (14.5-ounce) can 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
4 servings


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 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.

25 minutes



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Adapted from

Cooking Light

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