One Pot Lemon Pasta
One Pot Lemon Pasta
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 shallots, thinly sliced
- 4 cloves garlic, minced
- 1/2 teaspoon kosher salt, , plus more to taste
- 3 cups chicken broth
- 12 ounces trottole pasta, or gemelli-like shape
- 1 cup water, , plus more as needed
- 1/2 cup heavy cream
- 1 lemon, juiced (about 2 tablespoons)
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
Instructions
- 1
Heat a large, shallow pot or deep skillet over medium heat. Add the olive oil and butter. Once the butter has melted, add the thinly sliced shallots and sauté for 3-5 minutes, or until softened and translucent.
⏱️ 5 min
- 2
Add the minced garlic and 1/2 teaspoon of kosher salt to the pot. Stir to combine with the shallots and cook for 1 minute, until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 3
Pour in the chicken broth, then add the dry pasta to the pot. Add 1 cup of water, ensuring the pasta is mostly submerged in the liquid (broth and water combined). Stir everything well to combine.
⏱️ 2 min
- 4
Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low, cover the pot, and cook, stirring occasionally to prevent sticking, for 10-15 minutes, or until the pasta is al dente and most of the liquid has been absorbed, forming a thick sauce. If the liquid absorbs too quickly and the pasta is not yet cooked, add a splash more water or broth as needed.
⏱️ 15 min
- 5
Remove the pot from the heat. Stir in the heavy cream, fresh lemon juice, grated Parmesan cheese, and freshly ground black pepper. Stir thoroughly until all ingredients are well combined and the sauce is creamy.
⏱️ 2 min
- 6
Taste and adjust seasoning with additional salt and pepper if desired. Serve the pasta hot into bowls. Optionally, drizzle with a little more olive oil and sprinkle with extra grated Parmesan cheese before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Lemon Pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 shallots, thinly sliced
- 4 cloves garlic, minced
- 1/2 teaspoon kosher salt, , plus more to taste
- 3 cups chicken broth
- 12 ounces trottole pasta, or gemelli-like shape
- 1 cup water, , plus more as needed
- 1/2 cup heavy cream
- 1 lemon, juiced (about 2 tablespoons)
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
Instructions
- 1
Heat a large, shallow pot or deep skillet over medium heat. Add the olive oil and butter. Once the butter has melted, add the thinly sliced shallots and sauté for 3-5 minutes, or until softened and translucent.
⏱️ 5 min - 2
Add the minced garlic and 1/2 teaspoon of kosher salt to the pot. Stir to combine with the shallots and cook for 1 minute, until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 3
Pour in the chicken broth, then add the dry pasta to the pot. Add 1 cup of water, ensuring the pasta is mostly submerged in the liquid (broth and water combined). Stir everything well to combine.
⏱️ 2 min - 4
Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low, cover the pot, and cook, stirring occasionally to prevent sticking, for 10-15 minutes, or until the pasta is al dente and most of the liquid has been absorbed, forming a thick sauce. If the liquid absorbs too quickly and the pasta is not yet cooked, add a splash more water or broth as needed.
⏱️ 15 min - 5
Remove the pot from the heat. Stir in the heavy cream, fresh lemon juice, grated Parmesan cheese, and freshly ground black pepper. Stir thoroughly until all ingredients are well combined and the sauce is creamy.
⏱️ 2 min - 6
Taste and adjust seasoning with additional salt and pepper if desired. Serve the pasta hot into bowls. Optionally, drizzle with a little more olive oil and sprinkle with extra grated Parmesan cheese before serving.
⏱️ 1 min