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68608

One Pot Parmesan Pasta

Published on July 7, 2021
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Cook Time: 15 minutes
Serving Size: 6 servings
Recipe:
  • * 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!

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