This recipe is so simple that it uses one pan from the start to the finish. My kind of dish!

The artichokes, mushrooms and the fire roasted tomatoes make this recipe unique. They add so much flavor and character to each portion. The ricotta cheese gives it a flavorful dimension, while the melted mozzarella cheese adds a wonderful, creamy lushness to every yummy bite.

This is a healthy and delicious meal that you can prepare for family or friends.

Make sure to measure out all the ingredients before creating this dish. This makes the process go more smoothly.  This one-skillet dish is perfect for a quick and easy weeknight dinner. My family loved it and I am sure yours will too!

This recipe is courtesy of Cooking Light and will serve 4-6 people who will be delighted with each and every bite.

Ingredients for Pasta

1 tbsp. olive oil
1 cup onion, chopped
8 oz. mushrooms, sliced
4 garlic cloves, sliced
2 1/2 cups unsalted chicken stock
1 1/2 cups frozen artichoke quarters, thawed
3/4 tsp kosher salt
1/2 tsp. freshly ground pepper
1 (14.5-oz.) can unsalted fire-roasted tomatoes
1 (9-oz.) package refrigerated fresh fettuccine
1/2 cup part-skim ricotta cheese
3 oz. fresh mozzarella cheese, torn into small pieces
1/4 cup fresh basil

Preheat broiler to high.

Heat a large skillet over medium-high heat. Add oil. Swirl to coat.

Add onion, mushrooms, and garlic; cook 7 minutes, stirring occasionally.

Add stock, artichokes, salt, pepper, tomatoes and pasta; bring to a boil.

Stir to combine.

Cover; reduce heat to low 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.

It’s that simple.