This Easy One-Pot Lemon Garlic Parmesan Pasta is a dream come true for busy weeknights! It’s a light, bright, and incredibly flavorful pasta dish where the noodles cook right in the sauce, creating a creamy, starchy base infused with lemon, garlic, and Parmesan. I love how this recipe uses minimal ingredients and comes together in about 20 minutes, all in a single pot for easy cleanup. It’s perfect for a quick dinner or a satisfying lunch.
Why You’ll Love This One-Pot Lemon Pasta
- One-Pot Wonder: The pasta cooks directly in the sauce, meaning less mess and more flavor absorbed by the noodles!
- Quick and Easy: Ready in about 20 minutes, this dish is perfect for busy weeknights.
- Bright and Flavorful: The combination of fresh lemon, garlic, Parmesan, and parsley creates a vibrant and delicious flavor.
- Creamy Without Heavy Cream (Mostly!): The starch from the pasta cooking in the broth creates a naturally creamy sauce, enhanced by just a touch of heavy cream and Parmesan.
- Simple Ingredients: Uses pantry staples and fresh, easy-to-find ingredients.
Ingredients for One-Pot Lemon Garlic Parmesan Pasta
Here’s what you’ll need to make this delicious one-pot pasta. The full list with measurements is in the recipe card below.
Main Ingredients
- Linguine or spaghetti (Pasta)
- Chicken or vegetable broth (Liquid)
- Olive oil (Oil)
- Garlic, minced (Aromatic)
- Lemon zest (Flavoring)
- Lemon juice (Acid)
- Grated Parmesan cheese (Dairy)
- Heavy cream (Dairy)
- Fresh parsley, chopped (Herb)
Seasoning
- Salt (Seasoning)
- Freshly ground black pepper (Spice)
- Red pepper flakes (optional) (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Easy One-Pot Lemon Garlic Parmesan Pasta as is, but here are a few ideas for variations:
- Add Protein: Toss in some cooked shrimp, shredded chicken, or chickpeas at the end.
- Add Vegetables: Stir in some fresh spinach, peas, or asparagus during the last few minutes of cooking. Sautéed mushrooms would also be delicious.
- Make it Spicier: Add more red pepper flakes for extra heat.
- Different Cheese: Use Pecorino Romano instead of Parmesan for a saltier, sharper flavor.
- Different Herbs: Substitute basil or add some fresh thyme along with the parsley.
How to Make One-Pot Lemon Garlic Parmesan Pasta
Let me show you how easy it is to make this Easy One-Pot Lemon Garlic Parmesan Pasta:
Combine Ingredients and Cook Pasta
- In a large pot or deep skillet, I combine the uncooked pasta, broth, olive oil, minced garlic, and lemon zest.
- I bring the mixture to a boil over high heat.
- Then, I reduce the heat to medium-low and let it simmer.
- I cook for 8-10 minutes, stirring frequently to prevent the pasta from sticking, until the pasta is al dente and most of the liquid has been absorbed. As the pasta cooks, the liquid will reduce and combine with the pasta starches to form a creamy sauce.
Finish the Sauce
- Once the pasta is cooked, I remove the pot from the heat.
- I stir in the lemon juice, grated Parmesan cheese, and heavy cream until everything is well combined and the sauce is smooth.
Add Herbs and Season
- I add the chopped fresh parsley and season with salt and pepper to taste.
Rest and Serve
- I let the pasta rest for 2-3 minutes to allow the sauce to thicken slightly.
- I serve it hot, garnished with extra Parmesan cheese and red pepper flakes, if desired.
Tips and Tricks for the BEST One-Pot Pasta
Here are my secrets for making this pasta truly exceptional:
- Stir Frequently: Since the pasta cooks in less liquid than usual, stir often to prevent it from sticking to the bottom of the pot.
- Use Quality Broth: The broth forms the base of the sauce, so use a good quality chicken or vegetable broth for the best flavor.
- Fresh Lemon Juice and Zest: Fresh lemon provides the brightest, most authentic flavor. Zest the lemon before juicing it!
- Don’t Overcook Pasta: Cook the pasta just until al dente; it will continue to absorb liquid as it rests.
- Add Cheese Off Heat: Stirring in the Parmesan cheese off the heat helps prevent it from clumping.
How to Serve
This Easy One-Pot Lemon Garlic Parmesan Pasta is delicious served:
- On its Own: A simple and satisfying vegetarian meal.
- With Grilled Chicken or Shrimp: Add some protein to make it a heartier dinner.
- With a Side Salad: A simple green salad with vinaigrette pairs perfectly.
- With Crusty Bread: For soaking up any extra sauce.
Make Ahead and Storage
This pasta is best enjoyed fresh. Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the sauce.
FAQs about Easy One-Pot Lemon Garlic Parmesan Pasta
- Can I use a different type of pasta?
- Yes, other long pastas like fettuccine work well. You could also try short shapes like penne or rotini, but you might need to adjust the cooking time slightly.
- Can I make this without the heavy cream?
- Yes, the pasta starch already makes it creamy. You can omit the cream for a lighter version, or substitute with a splash of milk or half-and-half.
- Can I use bottled lemon juice?
- Fresh lemon juice is highly recommended for the best flavor, but bottled can be used in a pinch. You’ll miss out on the zest, though!
Enjoy this quick, easy, flavorful, and Easy One-Pot Lemon Garlic Parmesan Pasta! It’s a perfect weeknight meal that requires minimal effort and cleanup.
Print
Easy One-Pot Lemon Garlic Parmesan Pasta
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 1x
- Category: Main Course, Pasta, One-Pot Meal
- Cuisine: Italian-Inspired, American
Description
This Easy One-Pot Lemon Garlic Parmesan Pasta is a quick, flavorful, and creamy pasta dish perfect for busy weeknights. Linguine or spaghetti cooks directly in a broth infused with garlic and lemon zest, creating its own delicious sauce with the addition of Parmesan cheese and heavy cream.
Ingredients
Scale
- 12 ounces (340g) linguine or spaghetti
- 4 cups (960ml) low-sodium chicken or vegetable broth
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- Zest of 1 lemon
- Juice of 2 lemons (about 1/4 to 1/3 cup)
- 1 cup (100g) freshly grated Parmesan cheese
- 1/4 cup (60ml) heavy cream
- 1/4 cup (15g) fresh parsley, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes (optional, for garnish)
- Extra Parmesan cheese (for garnish, optional)
Instructions
- Combine Ingredients: In a large pot or deep skillet (large enough to hold the pasta comfortably), combine the uncooked pasta, chicken or vegetable broth, olive oil, minced garlic, and lemon zest.
- Bring to Boil: Bring the mixture to a boil over high heat.
- Simmer and Cook Pasta: Once boiling, reduce the heat to medium-low to maintain a steady simmer. Cook for 8-10 minutes, stirring frequently with tongs or a spoon to prevent the pasta from sticking together and to the bottom of the pot.
- Reduce Liquid: As the pasta cooks, the liquid will reduce and begin to form a starchy sauce. Continue cooking until the pasta is al dente (firm to the bite) and most of the liquid has been absorbed, but the mixture is still saucy.
- Finish Sauce: Remove the pot from the heat. Stir in the fresh lemon juice, grated Parmesan cheese, and heavy cream until the cheese is melted and the sauce is well combined and creamy.
- Add Parsley and Season: Stir in the chopped fresh parsley. Taste and season with salt and freshly ground black pepper to your preference.
- Rest: Let the pasta rest for 2-3 minutes off the heat. This allows the sauce to thicken slightly.
- Serve: Serve hot, garnished with extra Parmesan cheese and red pepper flakes, if desired.
Notes
- Pasta: Linguine or spaghetti work well because they cook nicely in the broth. Other long pasta shapes could work, adjust cooking time as needed. Avoid very thin pasta like angel hair, which might overcook quickly.
- Broth: Using low-sodium broth allows you to control the saltiness. Vegetable broth keeps the dish vegetarian.
- Stirring: Frequent stirring is crucial, especially at the beginning, to prevent the pasta from sticking together.
- Lemon: Adjust the amount of lemon juice to your taste. Start with the juice of 1.5 lemons and add more if you like it tangier.
- Parmesan: Use freshly grated Parmesan cheese for the best flavor and melting quality.
- Creaminess: Heavy cream adds richness. You can use half-and-half for a slightly lighter version, but the sauce might be thinner.
- Variations: Add cooked chicken, shrimp, or sautéed vegetables like spinach or mushrooms towards the end of cooking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth or water if needed to loosen the sauce.