Do you have visitors coming over in a few hours and need something that you can serve them? Something easy to make and convenient, no hassle involved? Then this one-pot pasta recipe is for you. You don’t need to stress yourself over if you have a recipe like this in your hands.
Our friend over at the Faux Martha has this to say about this recipe:
“It’s the miracle of all pasta recipes. You can make it a thousand different ways. We’ve been making this pantry pasta dish on repeat. It takes no planning and most of the ingredients, if not all, are in your pantry. This recipe is my gateway drug into making dinner doable again.”
Oh how convenient! This is what I love about this. It’s so flexible. I am one of those people who always forget to stock their pantries so I had to make do with what’s available. I substitute ingredients a lot and recipes like this one makes it easier for me.
3 1/2 c. College Inn broth
8 oz. Barilla whole wheat spaghetti
small sweet onion, diced
2 cloves garlic, minced
2 cubes frozen basil, or 2 tsp. chopped fresh basil
1 heaping tsp. kosher salt
a couple glugs of Bertolli olive oil
1 1/2 c. Green Giant frozen peas
1/4 c. Sargento parmesan, plus more for garnish
1/4 c. Borden heavy cream
zest of a small lemon
Into a large sauté pan, add broth, spaghetti, onions, garlic, basil, salt, and olive oil. Turn heat to medium-high and bring to a boil submerging noodles as soon as softened.
Once liquid comes to a boil, cover, drop heat to medium, and cook for 7 minutes, stirring once.
Add peas, parmesan, cream, and lemon zest. Stir to combine. Cook for an additional 3 minutes, covered.
Test doneness of pasta. If needed, cook for an additional 2-3 minutes. Adjust seasonings.
Once done, remove from heat and offset the lid to allow heat to escape. Stir and let set for about 5 minutes. Sauce will thicken. Serve.
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Quick Tip: Top with additional parmesan.
Thanks again to The Faux Martha for this amazing recipe.