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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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One Pot Tomato Basil Pasta

 
One Pot Tomato Basil Pasta
Image ©
 
One serving costs about $2.33

$2.33 per serving

43 people like this recipe

43 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 lunch,main course,main dish,dinner
spoonacular Score:71%

Spoonacular Score: 71%

 

You can never have too many main course recipes, so give One Pot Tomato Basil Pastan a try. For $2.33 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 407 calories, 20g of protein, and 15g of fat. 43 people have made this recipe and would make it again. A mixture of butter, salt and pepper, basil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is good. Try One Pot Wonder Tomato Basil Pasta, Tomato and Basil Pasta, and Italian Pasta with Tomato & Basil for similar recipes.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
2 Tbsps
2 Tbsps butter
butter
2 cups
2 cups cherry tomatoes
cherry tomatoes
2 cups
2 cups chicken broth
chicken broth
0.5 cups
0.5 cups fresh basil
fresh basil
0.5 cups
0.5 cups fresh parsley
fresh parsley
some
some parmesan cheese
parmesan cheese
some
some salt and pepper
salt and pepper
8 oz
8 oz short pasta
short pasta
0.5 cups
0.5 cups sweet onion
sweet onion
1.5 cups
1.5 cups water
water
2 Tbsps butter
2 Tbsps
butter
2 cups cherry tomatoes
2 cups
cherry tomatoes
2 cups chicken broth
2 cups
chicken broth
0.5 cups fresh basil
0.5 cups
fresh basil
0.5 cups fresh parsley
0.5 cups
fresh parsley
some parmesan cheese
some
parmesan cheese
some salt and pepper
some
salt and pepper
8 oz short pasta
8 oz
short pasta
0.5 cups sweet onion
0.5 cups
sweet onion
1.5 cups water
1.5 cups
water

Equipment

pot
pot
pot
pot


Instructions

Read the detailed instructions on Framed Cooks

Price Breakdown

Cost per Serving: $2.33
Ingredient
2 tablespoons butter
2 cups cherry tomatoes
2 cups chicken broth
½ cups fresh basil
½ cups fresh parsley
some parmesan cheese
8 ounces short pasta
½ cups sweet onion
Price
$0.24
$2.66
$1.51
$0.47
$1.19
$2.53
$0.49
$0.23
$9.31

Tips

Health Tips

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
407 Calories
19g Protein
14g Total Fat
48g Carbs
16% Health Score
Limit These
Calories
407
20%

Fat
14g
23%

  Saturated Fat
8g
55%

Carbohydrates
48g
16%

  Sugar
4g
5%

Cholesterol
35mg
12%

Sodium
1176mg
51%

Get Enough Of These
Protein
19g
40%

Vitamin K
138µg
132%

Selenium
43µg
62%

Vitamin C
36mg
44%

Calcium
406mg
41%

Phosphorus
364mg
36%

Manganese
0.72mg
36%

Vitamin A
1566IU
31%

Copper
0.31mg
16%

Magnesium
59mg
15%

Potassium
486mg
14%

Zinc
1mg
13%

Iron
2mg
13%

Fiber
2g
11%

Vitamin B3
2mg
11%

Vitamin B6
0.21mg
11%

Vitamin B2
0.18mg
10%

Folate
40µg
10%

Vitamin B1
0.11mg
7%

Vitamin B12
0.42µg
7%

Vitamin B5
0.55mg
6%

Vitamin E
0.79mg
5%

Vitamin D
0.26µg
2%

covered percent of daily need

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