Tomato Basil Pasta


Thanksgiving has come and gone, and now the holiday season is in full swing. It’s easy to get in a slump over the holidays with all the tempting treats and high calorie foods on the table. It’s more important than ever to give yourself the opportunity to stick with your meal plan, but also not be so hard on yourself if you happen to slip a cookie (or two).

I love this dish because it seems indulgent, without actually being so. I swear, Laughing Cow wedges are a savior if you’re on an RP diet – they’re basically free snacks because their macro count is so low. And they’re extremely helpful when trying to get that full cheese, full fat, creamy pasta dish feeling – without the guilt.

Best part of this recipe? Everything gets made in one pot – making for easy cooking, easy cleaning, and fast eating!



Adapted from The Renaissance Feast cookbook


1 lb. thin spaghetti noodles, broken in half

3 roma tomatoes, diced

1 tablespoon tomato paste

1 tablespoon minced garlic

pinch of red pepper flakes

1 tablespoon salt

1/4 cup basil, chiffonade

1 pint chicken stock

1/4 cup parmesan cheese, shredded

3 Laughing Cow cheese wedges (I used Swiss, but Mozzarella would work well here too!)


Combine all ingredients in a large pot and bring to a boil. Cook until noodles are al dente about 8 to 10 minutes.

Turn off heat and stir in parmesan and swiss cheese. Mix until pasta becomes creamy and the cheeses are blended.

Serve immediately topped with extra basil and fresh tomatoes.


Macros (total recipe): 30 g P; 235 g C; 75 g F


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