One Pot Lemon Pasta
One Pot Lemon Pasta
Ingredients
- 1 box pasta
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup lemon juice
- 2 tablespoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 bunch fresh parsley, chopped, for garnish
- 1 lemon slices, for garnish
Instructions
- 1
Add the entire box of pasta to a large pot or Dutch oven.
⏱️ 1 min
- 2
Pour in the 4 cups of chicken broth, 1/2 cup of heavy cream, and 1/4 cup of lemon juice into the pot with the pasta.
⏱️ 1 min
- 3
Add the 2 tablespoons of minced garlic, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of red pepper flakes to the pot.
⏱️ 1 min
- 4
Stir all the ingredients together in the pot until they are well combined and the pasta is submerged in the liquid.
⏱️ 1 min
- 5
Bring the mixture to a rolling boil over medium-high heat.
⏱️ 3 min
- 6
Once boiling, reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally to prevent the pasta from sticking and to ensure even cooking. Continue to simmer until the pasta is al dente and most of the liquid has been absorbed or reduced to a creamy sauce.
⏱️ 10 min
- 7
Remove the pot from the heat.
⏱️ 1 min
- 8
Stir in the 1/4 cup of grated Parmesan cheese until it is fully melted and incorporated into the sauce.
⏱️ 1 min
- 9
Add the 2 tablespoons of butter and stir until it is completely melted and thoroughly combined with the pasta, creating a rich and glossy sauce.
⏱️ 1 min
- 10
Serve immediately, garnished with fresh chopped parsley and lemon slices.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Lemon Pasta
- 1 box pasta
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup lemon juice
- 2 tablespoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 bunch fresh parsley, chopped, for garnish
- 1 lemon slices, for garnish
Instructions
- 1
Add the entire box of pasta to a large pot or Dutch oven.
⏱️ 1 min - 2
Pour in the 4 cups of chicken broth, 1/2 cup of heavy cream, and 1/4 cup of lemon juice into the pot with the pasta.
⏱️ 1 min - 3
Add the 2 tablespoons of minced garlic, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of red pepper flakes to the pot.
⏱️ 1 min - 4
Stir all the ingredients together in the pot until they are well combined and the pasta is submerged in the liquid.
⏱️ 1 min - 5
Bring the mixture to a rolling boil over medium-high heat.
⏱️ 3 min - 6
Once boiling, reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally to prevent the pasta from sticking and to ensure even cooking. Continue to simmer until the pasta is al dente and most of the liquid has been absorbed or reduced to a creamy sauce.
⏱️ 10 min - 7
Remove the pot from the heat.
⏱️ 1 min - 8
Stir in the 1/4 cup of grated Parmesan cheese until it is fully melted and incorporated into the sauce.
⏱️ 1 min - 9
Add the 2 tablespoons of butter and stir until it is completely melted and thoroughly combined with the pasta, creating a rich and glossy sauce.
⏱️ 1 min - 10
Serve immediately, garnished with fresh chopped parsley and lemon slices.
⏱️ 1 min