I have been on a kick with these one pot pasta things lately. They make a great simple side dish, most of the time. This recipe was awesome. The sauce was plenty thick (some of these recipes are too watery for me) and I happened to have some spinach laying around that I threw in. It cut some of the richness and added a freshness. It was a winner to all whom ate it.
- 12 oz. dried pasta (I used spaghetti)
- 2 cups thinly sliced onion
- 3 garlic cloves, minced
- pinch of red pepper flakes
- 2 sprigs of fresh basil
- 2 tablespoons olive oil
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 1/2 cups water
- 1 (12-oz) can evaporated milk
- 1/2 cup white wine
- 1 tablespoon lemon zest
- 1/4 cup heavy cream
- 1/2 cup freshly shredded Parmesan cheese
- 2 tablespoons fresh lemon juice
- Fresh spinach
In a large straight-sided skillet, combine the pasta, onion, garlic, red pepper flakes, basil, olive oil, salt, black pepper, water, milk, wine, and lemon zest.
Bring to a boil over medium-high heat, using tongs to turn and stir the pasta often. Boil until the noodles are al dente and most of the liquid has evaporated/been absorbed, 8-12 minutes.
Remove from heat, remove the sprigs of basil, and stir in the cream, Parmesan cheese, spinach and lemon juice. Allow to sit for 5 minutes, stir again, and divide among bowls.
Serve with additional Parmesan cheese and basil, if desired.