One Pot Creamy Tomato Basil Pasta

For 6 Servings, One Pot Creamy Tomato Basil Pasta keeps the list centered on milk, chicken broth and spaghetti. Set aside about 30 minutes.

• Yield 6 Servings
• Ready in 30 minutes
• Prep 10 minutes
• Cook 20 minutes

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

1. 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.
2. 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).

Give it a minute off the heat, then serve it while it is still hot.