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One-Pot Lemon Pasta

Alright, folks. We’re talking about a game-changer here—One-Pot Lemon Pasta. No fancy chef moves, just good food, real quick.

Start with a big pot, right? Throw in 12 ounces of linguine, four garlic cloves (give ’em a good smash), and let’s not forget the star of the show: a quartet of vegetable broth. Heat things up, let it all mingle till that pasta is dancing al dente.

Now, here’s where it gets interesting. Heavy cream, olive oil, and a generous handful of Parmesan join the party. Stir it up; let the magic happen. It’s gonna get creamy, cheesy—the way life should be.

But hold on, we’re not done. Zest two lemons, squeeze the life out of ’em, and throw that citrusy symphony into the mix. Salt, pepper—give it some attitude. We’re building flavors, not a science project.

Let it rest for five. Yeah, I said five. Let everything get cozy, flavors melding like a good band hitting their groove.

Serve it up, folks. Pasta on the plate, hit it with some fresh parsley for a touch of class. And here’s the thing—pair it with garlic bread or slap on some grilled chicken if you’re feeling extra.

This isn’t a Michelin-star drama; it’s your kitchen, your rules. One-Pot Lemon Pasta: not just a meal, it’s a damn good time. No fuss, no frills—just good eats.

One pot Lemon Pasta

One-Pot Lemon Pasta

In just 30 minutes, create a culinary delight with One-Pot Lemon Pasta. Boil linguine in a flavorful mix of broth, cream, and olive oil. Add Parmesan, garlic, and lemon for a creamy, citrusy pasta. Serve with parsley and pair with garlic bread or chicken. This Italian-inspired dish is a quick, gourmet treat for any weeknight.
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 500 kcal


  • Large pot
  • Wooden spoon
  • Zester or grater
  • Juicer
  • Cutting board
  • Knife


  • 12 oz (340g) linguine or spaghetti
  • 4 cups (950ml) vegetable broth
  • ½ cup (120ml) heavy cream
  • ½ cup (50g) Parmesan cheese grated
  • ¼ cup (60ml) olive oil extra-virgin
  • 4 cloves garlic minced
  • 2 lemons Zest
  • 2 lemons Juice
  • Salt and pepper to taste


  • Fresh parsley chopped


  • In a large pot, combine the vegetable broth, heavy cream, olive oil, minced garlic, and a pinch of salt. Bring it to a boil.
  • Break the linguine or spaghetti in half and add it to the boiling liquid. Cook according to the package instructions, stirring frequently to prevent sticking.
  • Once the pasta is al dente, reduce the heat to low. Add the grated Parmesan cheese, lemon zest, and lemon juice. Stir until the cheese is melted, and the sauce is creamy.
  • Season with salt and pepper to taste. If the sauce is too thick, you can add a little more vegetable broth or pasta cooking water.
  • Remove the pot from heat and let it rest for about 5 minutes to allow the flavors to meld.
  • Serve the one-pot lemon pasta in individual bowls, garnished with chopped fresh parsley.
  • Optional: Pair with garlic bread for a delightful accompaniment, or add grilled chicken for a heartier meal.


  1. Adjust the lemon zest and juice according to your taste preference for a more or less citrusy flavor.
  2. For a lighter version, you can use half-and-half or milk instead of heavy cream.
  3. Experiment with adding vegetables like spinach or cherry tomatoes for extra freshness.
  4. Leftovers can be refrigerated and reheated; consider adding a splash of broth or cream when reheating to maintain creaminess.
Keyword Cheesy, Citrusy, Easy Dinner, Lemon Pasta, One-Pot, Quick
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Erika Herbert
Erika Herbert