Italian, Light Eating, Pasta

One Pot Pasta and Vegetables

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Ingredients

  • 12 ounces pasta
  • 1 pint grape or cherry tomatoes, cut in half
  • 1 large sweet onion, cut in julienne strips
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons dried oregano leaves
  • 2 large sprigs basil, chopped
  • 4 1/2 cups chicken broth (NOT low sodium)
  • 2 tablespoons extra virgin olive oil
  • Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

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