Picture this: a busy weeknight with no time for a complicated meal.
Ingredients
8 ounces of pasta (like penne or fusilli).
1 can (14 ounces) of diced tomatoes.
2 cups of vegetable broth.
1 teaspoon of dried basil.
2 cloves of garlic, minced.
1 cup of shredded mozzarella cheese.
Salt and pepper, to taste.
Fresh basil leaves, for garnish.
How to Make It
In a large pan, combine the pasta, diced tomatoes, vegetable broth, garlic, and dried basil.
Bring to a boil, then reduce to a simmer and cover.
Cook for about 10-12 minutes, stirring occasionally, until the pasta is tender.
Stir in the shredded mozzarella cheese until melted and creamy.
Season with salt and pepper to taste.
Serve
Top with fresh basil leaves and enjoy straight from the pan while it’s warm and cheesy.
