One-Pot Lemon Garlic Pasta (Print Version)

Zesty, creamy pasta infused with lemon and garlic. One-pot cooking for a comforting vegetarian main dish.

# What You'll Need:

→ Pasta

01 - 12 ounces dry spaghetti or linguine

→ Aromatics

02 - 4 cloves garlic, finely minced
03 - 1 medium onion, finely chopped

→ Liquids

04 - 4 cups vegetable broth
05 - 1/2 cup heavy cream

→ Flavorings

06 - 2 lemons, zested and juiced
07 - 1/4 cup grated Parmesan cheese, plus more for serving
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon crushed red pepper flakes, optional
10 - Salt and freshly ground black pepper, to taste

→ Fresh Herbs

11 - 2 tablespoons chopped fresh parsley, plus extra for garnish

# Steps to Follow:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
02 - Add minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
03 - Add dry pasta, vegetable broth, lemon zest, salt, and black pepper. Stir well and bring the mixture to a gentle boil.
04 - Reduce heat to low. Simmer uncovered, stirring occasionally, for 10 to 12 minutes until pasta is al dente and most liquid is absorbed.
05 - Stir in heavy cream, lemon juice, Parmesan cheese, and red pepper flakes if desired. Cook for 2 to 3 minutes until sauce thickens and coats pasta.
06 - Remove from heat. Fold in fresh parsley and adjust seasoning with additional salt, pepper, or lemon juice if needed.
07 - Dish hot, garnished with extra Parmesan and chopped parsley.

# Additional Tips::

01 -
  • Quick cleanup since everything simmers in a single pot
  • Full of fresh, bold flavors from real lemon and garlic
  • Ready to eat in half an hour
  • Perfect for vegetarians or anyone craving a lighter pasta
  • A dish my family requests all year round we first made it during a busy workweek and now it shows up anytime we need a pick me up
02 -
  • High in bright flavor thanks to real lemon zest
  • Crowd pleasing and vegetarian friendly
  • Leftovers taste just as good the next day
03 -
  • Sauté the onions slowly so they sweeten and soften without burning
  • Always zest the lemon before juicing to get every bit of bright color
  • Finish the dish by adjusting seasoning to taste a little extra salt or a spritz of lemon makes a big difference

Return