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Creamy Lemon One-Pot Pasta | EpicureDelight

Creamy Lemon One-Pot Pasta

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One-pot linguine cooked in broth and finished with parmesan, lemon zest, and olive oil for a silky sauce — no heavy cream needed.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Liquid
  • 12 oz linguine
  • 3 cups low-sodium chicken or vegetable broth
  • 1 cup water
Aromatics
  • 4 garlic cloves, thinly sliced
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon salt
Finish
  • 2 oz parmesan, finely grated
  • 1 large lemon, zested and juiced (2 tablespoon juice)
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon flat-leaf parsley, chopped
  • Salt and black pepper to taste

Equipment

  • Large wide skillet or Dutch oven (12-inch minimum)
  • Tongs
  • Microplane or fine grater
  • Measuring Cups and Spoons

Method
 

  1. Combine broth, water, sliced garlic, red pepper flakes, and ½ teaspoon salt in a large wide skillet or Dutch oven over medium-high heat. Bring to a boil.
  2. Add linguine, fanning strands so they submerge. Reduce heat to medium and cook uncovered, turning with tongs every 2 minutes.
  3. Cook 13–15 minutes until pasta is al dente and 2–3 tablespoons of starchy liquid remain in the pot.
  4. Remove from heat. Scatter in parmesan and toss vigorously with tongs until the cheese melts into a glossy sauce, about 30 seconds.
  5. Add lemon zest, lemon juice, and olive oil. Toss 20 seconds. Taste and adjust salt.
  6. Serve immediately, topped with chopped parsley and extra parmesan if desired.

Notes

  • Reserve cooking liquid — 2–3 tablespoon remaining is what makes the sauce.
  • Grate parmesan fresh; pre-shredded won't melt smoothly.
  • Add lemon zest off heat to preserve bright citrus flavor.
  • If sauce is thin, toss over medium heat 30 sec to tighten.
  • Leftovers keep 3 days refrigerated; reheat with a splash of broth.
  • Whole wheat pasta works — add 2 min cook time and 3 tablespoon extra broth.

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