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Cook time: 0 hours 15 minutes

Servings: 6 servings


•* 4 1/2 cups low-sodium chicken stock

•* 12 oz spaghetti pasta, uncooked

•* 1 small onion sliced thin

•* 14.5 oz Rotel or petite diced tomatoes

•* 1 cup fresh basil

•* 3 cloves garlic, minced

•* 1 juice of a lemon + zest

•* 3 tbsp olive oil

•* 1/2 tbsp sea salt

•* 1 tsp fresh ground black pepper

•* 1/4 cup heavy cream

•* 1 cup shredded parmesan cheese

* 1 cup shaved parmesan cheese

•* more basil for garnish


In a deep skillet or heavy bottom pot add pasta, tomatoes, onions, basil, garlic, lemon juice + zest.

Drizzle olive oil, add salt and pepper.

Add chicken stock and stir everything.

On medium-high heat bring to a boil. Cover and cook for 8-10.

Halfway through cooking give it a good stir to make sure the pasta does not stick together. Cover and cook for an additional 2-3 minutes or until pasta is cooked.

Stir in heavy cream, and both parmesan cheeses.

Let sit for a few minutes for the sauce to thicken up!