One Pot Parmesan Pasta
Light and simple one pot pasta made with lots of fresh basil, fresh lemon juice, and parmesan cheese!
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Course: pasta
Cuisine: Italian
Keyword: easy pasta recipe, one pot pasta, parmesan pasta
Servings: 8 servings
- 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
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
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