This is one pot pasta is surprisingly creamy by cooking it in the style of risotto instead of adding cream.
Ingredients
- 1 pound linguine
- 1 yellow onion, diced
- 2 cloves garlic, grated
- 1 teaspoon Bruschetta Seasoning
- 2 tablespoons Mediterranean Medley Fused Extra Virgin Olive Oil
- 1 tablespoon butter
- 1/2 cup white wine
- 4 cups vegetable stock
- 1/2 cup parmesan cheese, grated
- 1/2 cup sun-dried tomatoes, sliced
- 1 lemon, juiced
- 1/4 cup parsley, chopped
Instructions
- Heat oil and butter in a pot over medium heat. Add the onions and bruschetta seasoning and saute until the onions are slightly softened, about 3 minutes.
- Add garlic and linguine. Mix the linguine around so it is coated with oil (the best you can)
- Add the wine and let reduce, then add add ½ cup stock
- Continue to stir and add stock ½ cup at a time until linguine is cooked through, about 25 minutes
- Add sun dried tomatoes, lemon juice and parmesan. Top with parsley and enjoy!
Takes 30 minutes
Serves 4
