Ingredients
Scale
- 12 ounces spaghetti
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the spaghetti in a large pot according to package instructions until al dente. Drain and set aside.
- In the same pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add diced tomatoes (with juice) and vegetable broth. Bring to a simmer and cook for 5 minutes.
- Reduce heat to low and stir in heavy cream and Parmesan cheese until melted and smooth.
- Add cooked spaghetti back into the pot, tossing to coat in the sauce. Season with salt and pepper.
- Serve hot, garnished with fresh basil leaves and additional Parmesan if desired.
Notes
- Feel free to add cooked chicken or shrimp for added protein.
- Use fresh basil for the best flavor and garnish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 65mg