One-Pan Lemon Garlic Pasta
A remarkably simple and flavorful meatless pasta dish, perfect for busy weeknights, made with fresh garlic, bright lemon, and common pantry ingredients, all cooked in one pan for easy cleanup.
Ingredients
- 8 oz spaghetti broken in half
- 4 cloves garlic minced
- 2 cups vegetable broth
- 1 cup water
- 0.5 cup heavy cream optional
- 2 tablespoons olive oil
- 1 whole lemon juiced and zested
- 0.25 cup Parmesan cheese grated
- 2 tablespoons fresh parsley chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- In a large skillet or pot with high sides, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
- Add the broken spaghetti, vegetable broth, water, salt, and pepper to the skillet. Bring the liquid to a boil.
- Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
- Remove the skillet from the heat. Stir in the lemon juice, lemon zest, and heavy cream (if using). Mix well to coat the pasta.
- Add the grated Parmesan cheese and chopped fresh parsley. Stir until the cheese is melted and well combined with the pasta.
- Serve immediately, garnished with additional Parmesan cheese and fresh parsley, if desired.
Notes
For an extra layer of flavor, toast a few breadcrumbs in olive oil before starting the pasta and sprinkle them over the finished dish. You can also add a handful of spinach or cherry tomatoes during the last 5 minutes of cooking for added vegetables. Adjust lemon and garlic to your taste preference. Freshly grated Parmesan cheese is highly recommended for best results.