One Pot Parmesan Pasta

* 4 1/2 cups low-sodium chicken stock

* 12 oz spaghetti pasta, uncooked

* 1 small onion sliced thin

* 14.5 oz Rotel or petite diced tomatoes

* 1 cup fresh basil

* 3 cloves garlic, minced

* 1 juice of a lemon + zest

* 3 tbsp olive oil

* 1/2 tbsp sea salt

* 1 tsp fresh ground black pepper

* 1/4 cup heavy cream

* 1 cup shredded parmesan cheese

* 1 cup shaved parmesan cheese

* more basil for garnish

Instructions

In a deep skillet or heavy bottom pot add pasta, tomatoes, onions, basil, garlic, lemon juice + zest. 
Drizzle olive oil, add salt and pepper. 
Add chicken stock and stir everything.
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 both parmesan cheeses. Let sit for a few minutes for the sauce to thicken up!