30-Minute Margherita Pasta

Recipe list

Ingredients

  • 16 ozrotini pasta
  • 2 tbspnsbutter
  • 2 tbspnsolive oil
  • 1 cupyellow onionschopped
  • 2 cupsRoma tomatoesthinly sliced, divided
  • 4 clovesgarlicminced
  • 1/4 cupflourall-purpose
  • 1 1/4 cupschicken broth
  • 1 3/4 cupsmilk
  • 2 tspnschicken bouillon
  • 2 tbspnparsleychopped, fresh
  • 1/4 cupbasilfresh, chopped and divided
  • 2 tbspnsoreganofresh, chopped
  • 1/4 tspnred pepper flakes
  • 1/4 tspnsalt
  • 1/4 tspnpepper
  • 1/2 cupparmesan cheesegrated
  • 1/2 cupmozzarella cheeseshredded
  • 3 ozcream cheese

Keywords

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Instructions

1. Cook pasta according to package directions; reserve 1 cup pasta water. 2. In large skillet over medium-low heat, add butter and olive oil. Saute onions and 1 cup tomatoes. Add in garlic and sprinkle with flour, stirring consistently for 2 minutes. 3. Turn heat to low. Gradually whisk in chicken broth and milk, stirring until smooth. Turn heat to medium-high; simmer 1 to 2 minutes. Add bouillon, parsley, 2 tablespoons basil, oregano, red pepper flakes, salt and pepper. Simmer until slightly thickened. 4. Reduce heat to low. Stir in parmesan, mozzarella and cream cheese. Once smooth, add remaining 1 cup tomatoes, remaining 2 tablespoons basil, cooked pasta and 1 tablespoon reserved pasta water.