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5
from
9
votes
One Pot Creamy Tomato Pasta
This creamy one pot pasta dish with garlic, tomatoes and cream is perfect for lunch or dinner.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course, Pasta
Cuisine:
American, Italian
Servings:
4
servings
Author:
Holly
Equipment
Large Skillet
Ingredients
12
ounces
Penne Pasta
14
ounces
Italian diced tomatoes
with juices
3
cups
water or chicken broth
3
teaspoons
minced garlic
2
teaspoons
Italian seasoning
1
teaspoon
salt
¼
teaspoon
pepper
⅔
cup
heavy cream
¾
cup
parmesan cheese
shredded
Instructions
In a large skillet cook garlic until fragrant, about 30 seconds.
Add penne, water, seasonings, and tomatoes to the skillet and bring to a boil.
Once boiling turn it down to a simmer and let cook for 10 minutes or until liquid is mostly absorbed and pasta is al dente.
Stir in heavy cream and simmer for 2 minutes until slightly thickened. Remove from heat stir in parmesan cheese.
Notes
Refrigerate leftovers covered for up to 4 days.
Add a bit of cream to leftovers and reheat on the stovetop
Choose left over meat or vegetables to add in the recipe for extra flavor!
Freeze cooled portions in zippered bags for up to 6 weeks.
Note:
Frozen pasta, when thawed, will not be as firm as it once was. Add a bit of freshly cooked pasta if desired.
Nutrition
Calories:
558
kcal
|
Carbohydrates:
71
g
|
Protein:
21
g
|
Fat:
21
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
61
mg
|
Sodium:
1694
mg
|
Potassium:
486
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
867
IU
|
Vitamin C:
10
mg
|
Calcium:
325
mg
|
Iron:
3
mg