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
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.
