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.
Equipment
- Large pot
- Wooden spoon
- Zester or grater
- Juicer
- Cutting board
- Knife
Ingredients
- 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
Garnish
- Fresh parsley chopped
Instructions
- 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.
Notes
- Adjust the lemon zest and juice according to your taste preference for a more or less citrusy flavor.
- For a lighter version, you can use half-and-half or milk instead of heavy cream.
- Experiment with adding vegetables like spinach or cherry tomatoes for extra freshness.
- Leftovers can be refrigerated and reheated; consider adding a splash of broth or cream when reheating to maintain creaminess.