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One-Pan Pasta with Ricotta and Artichokes Recipe


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     One-Pan Pasta with Ricotta and Artichokes

Category   Entrees - Maindishes
Sub Category   None
Servings   4

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

Step 1 Preheat broiler to high. 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.

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