One Pan Pasta

Rebecca Crawford Active Time: 5 minutes prep time and 15 cook time Total Time: 20-minute total Servings: 6-8 servings As college students, we don’t often have the time to cook full meals for ourselves. We also may not like doing lots of dishes in addition to all of the homework we have waiting for us. That is exactly why this One-Pan Pasta is my go-to recipe on Sunday nights. This 20 minutes recipe practically cooks itself and makes great leftovers throughout the week. This dish was one of the first recipes my mom taught me to cook by myself. Often, we would use ingredients from our farm and garden, so it was extra special as it was directly farm-to-table! This recipe is one of my favorites to make and I am so excited to share it with you!

Ingredients Directions

3 cups halved cherry tomatoes 1 large onion, diced Basil seasoning, to taste 4 garlic cloves, sliced 1 pound dry linguine 1 ½ teaspoon kosher salt 1 teaspoon fresh ground pepper 4 ½ cups water 1 cup shredded Parmesan cheese 1. Set aside 1 cup halved tomatoes, and parmesan cheese 2. In a large pan, combine the remaining ingredients over medium-high heat 3. Cover and bring to a boil 4. When water is boiling, remove the cover and cook for 7-9 minutes, or until pasta is al dente a. The water will be mostly absorbed when the pasta is finished cooking 5. Add cheese, basil seasoning, and tomatoes. Toss to combine a. The cheese may clump at first but will melt into the sauce after a few minutes