Ingredients
- 4 ½ cups chicken stock
- 12 ounces linguine
- 1 small onion (sliced thin)
- 1 12.5 ounce can can fire roasted tomatoes (not drained)
- 1/2 cup fresh basil measured loosely in measuring cup whole and then roughly chopped (you can add more if you want)
- 4 cloves garlic (sliced thin)
- Juice and zest of one lemon
- 2 tablespoons olive oil
- 1/2 tablespoon salt
- ½ teaspoon pepper
- 1 cup shredded Parmesan
- Fresh basil for garnish
Instructions
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In a large skillet place the linguine, onion, tomatoes, basil, garlic, lemon zest and juice.
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Drizzle all of it with the olive oil. Then add the seasonings of salt and pepper.
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Pour the chicken stock over all of it.
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Over high heat bring to a boil uncovered. Boil for 8-10 minutes until the pasta is done and liquid is reduced. Stir frequently to keep the pasta from sticking together using a spoon or tongs.
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Remove from heat and stir in the parmesan. If you want a thicker sauce let it sit for about 5 minutes and it will thicken even more.
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Garnish with chopped fresh basil if desired.
Recipe Notes
TIPS
- Make sure your skillet or pot is wide enough for the length of your spaghetti.
- You can substitute spaghetti or any pasta that cooks to al dente in 8-10 minutes.
- Any shallow straight-sided skillet will work, avoid deep skillets or stock pots because it keeps water from evaporating and you have overcooked pasta.
Nutrition per serving
Calories: 393kcal
Fat: 12g
Saturated fat: 4g
Cholesterol: 17mg
Sodium: 1111mg
Potassium: 371mg
Carbohydrates: 52g
Fiber: 2g
Sugar: 5g
Protein: 18g
Vitamin A: 236%
Vitamin C: 3%
Calcium: 226%
Iron: 1%
Keyword:
one-pan recipe, pasta