Creamy One Pot Pasta
This is the easiest Creamy One Pot Pasta you will ever make! Less than 10 minutes to prep and as easy as tossing everything in the pot and stirring. Dinner doesn't get any easier, or tastier than this creamy, parmesan pasta!
Servings: 6
Calories: 305kcal
Ingredients
- 16 oz. rotini or short pasta, uncooked
- 4 c vegetable broth (chicken will work too!)
- 2 cans diced tomatoes, do not drain liquid! (approx. 14 oz. cans)
- 3 c baby spinach, fresh
- 1 small small onion, chopped
- 3-4 garlic cloves, minced
- 2 - 3 teaspoon Italian seasoning
- ⅓ c heavy cream
- ⅔ c grated parmesan
- ½ teaspoon cracked pepper
- ½ teaspoon sea salt
Instructions
- In a large pot, combine all ingredients except for the parmesan and the cream. Stir well to combine.
- Bring to a boil over medium heat, and cook for about 13-15 minutes, or until the pasta is cooked al dente.
- Lower the heat to low and add in the cream and parmesan and stir until smooth and creamy. Simmer for several minutes to allow the sauce to thicken. Serve with an extra sprinkle of parmesan and enjoy!
Notes
*I used all dry herbs for this pasta recipe. You are welcome to try with freshly chopped herbs!
- If the pasta seems to be boiling too high, lower the heat slightly and stir it well.
- Most of the liquid will boil down in this Creamy One Pot Pasta, but you do not want all of it to do so. If it looks like the liquid is almost gone, you can add an extra ½ cup or so of broth while cooking. This will keep the pasta from burning and sticking to the bottom of the pot.
- Any grated cheese combo would be delicious if you want to up the ante. Parmesan, Romano, asiago--you name it!
Nutrition
Calories: 305kcal | Carbohydrates: 45g | Protein: 13g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 558mg | Potassium: 607mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1981IU | Vitamin C: 18mg | Calcium: 208mg | Iron: 3mg