Easy One Pot Creamy Tomato Basil Pasta

 This was yummy and creamy and easy! I used shaped pasta instead of spaghetti, and it was just as good and creamy. 

One Pot Creamy Tomato Basil Pasta

Yield: 6 Servings

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Ingredients

• 2 cups milk
• 2 3/4 cups chicken broth, I use low sodium
• 1 pound spaghetti, broken in half
• 4 cups cherry or grape tomatoes, halved
• 3 cloves garlic, finely minced (about 1 heaping teaspoon)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 to 1 cup fresh basil leaves, torn into pieces
• 1/2 cup (about 43 grams) freshly grated Parmesan cheese

Instructions 

• In a large pot (5- to 6-quarts), combine the milk, broth, spaghetti, garlic, oregano, cherry tomatoes, salt, and pepper. Bring to a boil over medium-high heat, then reduce the heat and gently simmer for 10-12 minutes, stirring often so the pasta doesn’t stick. Adjust the heat accordingly especially at the end. Cook until the pasta is tender and most of the liquid is absorbed.
• Off the heat, stir in the basil leaves and the Parmesan cheese. Serve immediately (if you want it slightly thicker, let it rest 5-10 minutes; it will thicken as it stands).

Notes

Noodles: I use regular spaghetti noodles with a cooking time of 10-11 minutes for al dente on the back of the package. Incidentally, whole wheat spaghetti works well in this recipe, too - increase the broth to 3 cups and check the package directions for correct cooking time.

Basil: if you don't have fresh basil, try subbing in 1 to 2 teaspoons dried basil, and add it with the dried oregano instead of at the end.