Feel free to experiment with cheeses besides Parmesan. Try mozzarella, feta, or provolone—each makes a completely different meal. Fresh wild mushrooms, such as chanterelle or shiitake, add a complex, earthy flavor, but dried mushrooms work well, too, and may be easier to find. I like to keep dried wild mushrooms in my pantry for spur-of-the-moment dishes. Sometimes I place them in a bowl, cover with boiling water, and let sit for fifteen minutes to soften, then drain and use. Other times I simply chop the dried mushrooms and throw them into the pot for a chewier version that adds another texture to the meal.

　　

Ingredients

serves 2

　　Olive oil spray

　　3 to 5 garlic cloves, chopped

　　1/2 medium yellow onion, thinly sliced

　　2 cups rotini, fusilli, penne, or other short pasta

　　1/3 cup sherry

　　1/3 cup broth (vegetable or chicken) or water

　　One 14-ounce can artichokes packed in water, drained

　　1 tablespoon chopped fresh thyme

　　Sea salt and freshly ground black pepper

　　2 medium tomatoes, roughly chopped

　　1/4 cup grated Parmesan cheese, optional

　　3 cups sliced fresh wild mushrooms, or 1 1/2 cups dried

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

　　

Step 3

Sprinkle the garlic in the pot, then scatter in the onion.

　　

Step 4

Pour in the pasta, sherry, and liquid. Stir gently to coat the noodles and spread them evenly. Arrange the artichokes in a layer. Sprinkle with thyme and lightly season with salt and pepper.

　　

Step 5

Add the tomatoes. If desired, shower with Parmesan. Top with the mushrooms.

　　

Step 6

Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

　　

nutrition information

Step 7

Calories: 354

　　

Step 8

Protein: 13g

　　

Step 9

Carbohydrates: 64g

　　

Step 10

Fat: 2g

　　

Step 11

Cholesterol: 0

　　

Step 12

Sodium: 404

　　

Step 13

Fiber: 6g

　　Glorious One-Pot Meals