One Pot Parmesan Pasta
Light and simple one pot pasta made with lots of fresh basil, fresh lemon juice, and parmesan cheese!
Servings: 8 servings
Equipment
- 1 Deep Skillet
Ingredients
- 12 ounces spaghetti noodles
- 14.5 ounces Rotel or petite diced tomatoes
- 1 small onion sliced thin
- 1 cup fresh basil
- 3 cloves garlic minced
- 1 juice of a lemon + zest
- 3 Tablespoons olive oil
- 1/2 Tablespoon sea salt
- 1 teaspoon fresh ground black pepper
- 4 cups low-sodium chicken stock
- 1/4 cup heavy cream
- 1 cup shredded parmesan cheese
- more basil for garnish
Instructions
- In a deep skillet or heavy bottom pot add pasta, tomatoes, onions, basil, garlic, lemon juice + zest.12 ounces spaghetti noodles, 1 small onion, 14.5 ounces Rotel or petite diced tomatoes, 1 cup fresh basil, 3 cloves garlic, 1 juice of a lemon + zest
- Drizzle olive oil, add salt and pepper.3 Tablespoons olive oil, 1/2 Tablespoon sea salt, 1 teaspoon fresh ground black pepper
- Add chicken stock and stir everything.4 cups low-sodium chicken stock
- On medium-high heat bring to a boil. Cover and cook for 8-10. Half way through cooking give it a good stir to make sure the pasta does not stick together. Cover and cook for an additional 2-3 minutes or until pasta is cooked.
- Stir in heavy cream, and parmesan cheese. Let sit for a few minutes for the sauce to thicken up!1/4 cup heavy cream, 1 cup shredded parmesan cheese, more basil for garnish
Video
Nutrition
Serving: 1serving | Calories: 327kcal | Carbohydrates: 41g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 19mg | Sodium: 764mg | Potassium: 418mg | Fiber: 3g | Sugar: 4g | Vitamin A: 488IU | Vitamin C: 8mg | Calcium: 159mg | Iron: 2mg
