One-Pot Lemon Garlic Pasta
One-Pot Lemon Garlic Pasta
Ingredients
- 12 ounces spaghetti
- 4 cups chicken broth
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 tablespoons unsalted butter
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Combine the spaghetti, chicken broth, minced garlic, lemon zest, butter, red pepper flakes (if using), salt, and black pepper in a large pot or Dutch oven. Ensure the spaghetti is mostly submerged in the liquid.
⏱️ 2 min
- 2
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent the pasta from sticking. Once boiling, reduce the heat to medium-low.
⏱️ 5 min
- 3
Simmer, uncovered, stirring frequently, for 10-15 minutes, or until the pasta is al dente and most of the liquid has been absorbed, creating a creamy sauce. If the liquid evaporates too quickly and the pasta is not cooked, add a splash more broth or water.
⏱️ 15 min
- 4
Remove the pot from the heat. Stir in the lemon juice, grated Parmesan cheese, and chopped fresh parsley until well combined and the cheese has melted into the sauce.
⏱️ 2 min
- 5
Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Lemon Garlic Pasta
- 12 ounces spaghetti
- 4 cups chicken broth
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 tablespoons unsalted butter
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Combine the spaghetti, chicken broth, minced garlic, lemon zest, butter, red pepper flakes (if using), salt, and black pepper in a large pot or Dutch oven. Ensure the spaghetti is mostly submerged in the liquid.
⏱️ 2 min - 2
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent the pasta from sticking. Once boiling, reduce the heat to medium-low.
⏱️ 5 min - 3
Simmer, uncovered, stirring frequently, for 10-15 minutes, or until the pasta is al dente and most of the liquid has been absorbed, creating a creamy sauce. If the liquid evaporates too quickly and the pasta is not cooked, add a splash more broth or water.
⏱️ 15 min - 4
Remove the pot from the heat. Stir in the lemon juice, grated Parmesan cheese, and chopped fresh parsley until well combined and the cheese has melted into the sauce.
⏱️ 2 min - 5
Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra Parmesan cheese if desired.
⏱️ 1 min