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.