Tomato & Basil Spaghetti

4
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"This is out of the September 2020 Good Housekeeping magazine."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (271.5 g)
  • Calories 404.3
  • Total Fat - 8.4 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 0 mg
  • Sodium - 454.8 mg
  • Total Carbohydrate - 74.9 g
  • Dietary Fiber - 3.1 g
  • Sugars - 3.8 g
  • Protein - 14.4 g
  • Calcium - 86.4 mg
  • Iron - 4.5 mg
  • Vitamin C - 52.2 mg
  • Thiamin - 0.5 mg

Step 1

In large skillet or Dutch oven, place spaghetti (it should lie flat on the bottom, may need to break in half). Add garlic, onion, lemon juice, wine, oil, 4 cups water, 3/4 tsp salt and 1/2 tsp pepper. Bring to a boil and boil gently, stirring frequently, 5 minutes.

Step 2

Fold in tomatoes and continue to boil gently until pasta is al dente and nearly all liquid has been absorbed (absorption will continue).

Step 3

Stir in lemon zest and parsley, then fold in basil. Serve with grated Parmesan if desired.

Tips & Variations


No special items needed.

Related

Luvcookn

Love the easy technique of this recipe! Did all the prep before cooking and only one change to the ingredients, I used soba noodles. The end result was a creamy fresh tasting pasta. Absolutely delicious!! DH said it is more than five stars. Will certainly be made again. Thank you Teresa for sharing this lovely recipe! Made for Billboard Recipe Tag.

review by:
(26 Apr 2021)

ellie

This is wonderful -- I wasn't sure how it would work by working the spaghetti and veggies all in one pot without draining the pasta, but this worked out great and I will try it again. The changes I made as I only had 1 pt of tomatoes I added 1 yellow summer squash and 1 bell pepper to the tomatoes. I also added some leftover pork when I added the onion and garlic. I also used oregano leaves instead of basil. This is so good and makes a lot! Thanks for sharing!

review by:
(3 Sep 2020)