I thought this recipe was a little strange, putting the pasta in the water before it boiled, but it turned out to be really good! I prefer this one pot pasta recipe, but this one was still good. I forgot to add the Parmesan cheese at the end (I was rushing to get it on the table because Liam had soccer practice). I think next time I would use spaghetti instead of the fettuccine.
Creamy Tomato One-Pot Pasta
time needed: 25 min.
12-ounces whole grain fettuccine or linguine
2 cups water
2 cups vegetable broth
1 large onion, sliced
½-cup fresh basil leaves
3 garlic cloves, minced
salt and fresh ground pepper, to taste
3-ounces ⅓ Less-Fat Cream Cheese
1-1/2 cups tomato/pasta sauce
¼-cup grated parmesan cheese, or to taste
In a stockpot, combine pasta, water, vegetable broth, onions, basil leaves, garlic, salt and pepper.
Cover, cook over medium-high heat and bring to a boil.
Remove cover and continue to cook for 10 to 12 minutes, or until pasta is cooked and almost all liquid is absorbed; stirring occasionally.
Remove from heat and stir in cream cheese and tomato sauce; mix until combined.
Stir in grated parmesan cheese; taste for seasonings and adjust accordingly.