This delicious one pot creamy tomato basil pasta is really a one pot.  You throw everything in a pot, cook it up, and will love every single bite.

Ingredients:

• 2 cups milk 
• 2 3/4 cups chicken broth (I use low sodium)
• 1 pound spaghetti, broken in half 
• 4 cups cherry or grape tomatoes, halved 
• 3 cloves garlic, finely minced (about 1 heaping teaspoon) 
• 1 teaspoon dried oregano 
• 1 teaspoon salt 
• 1/4 teaspoon pepper 
• 1/2 to 1 cup fresh basil leaves, torn into pieces 
• 1/2 cup freshly grated Parmesan cheese 

Directions:

1. In a large pot (5- to 6-quarts), combine the milk, broth, spaghetti, garlic, oregano, cherry tomatoes, salt, and pepper. Bring to a boil over medium-high heat, then reduce the heat and gently simmer for 10-12 minutes, stirring often so the pasta doesn’t stick. Adjust the heat accordingly especially at the end. Cook until the pasta is tender and most of the liquid is absorbed.
2. Off the heat, stir in the basil leaves and the Parmesan cheese. Serve immediately (if you want it slightly thicker, let it rest 5-10 minutes; it will thicken as it stands).

Recipe from Mel’s Kitchen Cafe