One Pot Lemon Pasta Recipe | Quick, Zesty, and Perfectly Creamy

One Pot Lemon Pasta is the ultimate weeknight dinner. It’s quick, creamy, and bursting with lemony goodness. The best part? The pasta cooks right in the sauce, so there’s no need to boil it separately. Fewer dishes, more flavor. The result is a silky lemon sauce that clings to each strand of pasta, with just the right balance of citrus and cream.

This dish is ideal for anyone who loves a refreshing, tangy twist on pasta — and wants dinner on the table fast.

Why You’ll Love One Pot Lemon Pasta

Here’s why this pasta is a must-try:

• Quick and easy: Ready in just 20–25 minutes and made in a single pot.
• Bright and zesty: The lemon adds a burst of freshness that’s light but satisfying.
• Minimal cleanup: One pot = fewer dishes and more time to relax.
• Customizable: Add your favorite veggies, herbs, or proteins to make it your own.
• Comforting yet fresh: Creamy enough to feel indulgent, but light enough for warmer weather meals.

One Pot Lemon Pasta Recipe

This recipe is designed for maximum ease and flavor. No need to boil the pasta separately — everything cooks in the same pot, allowing the starch from the pasta to naturally thicken the sauce.

Ingredients (Serves 4)

• 12 oz spaghetti (or pasta of choice)
• 3 cups vegetable broth (or chicken broth)
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 large lemon (about 3 tablespoons)
• ½ cup heavy cream (or half-and-half)
• ½ cup grated Parmesan cheese
• Salt and black pepper, to taste
• ¼ teaspoon red pepper flakes (optional)
• Fresh parsley or basil, chopped (for garnish)

Instructions

Step 1: Sauté the garlic

1. In a large pot or deep skillet, heat olive oil and butter over medium heat.
2. Add minced garlic and sauté for 1–2 minutes, until fragrant (not browned).

Step 2: Add pasta and liquid

1. Pour in the vegetable broth and bring it to a boil.
2. Add the pasta, lemon zest, and a pinch of salt. Stir to prevent sticking.
3. Reduce heat to medium-low and simmer uncovered for about 10–12 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.

Step 3: Stir in lemon juice and cream

1. Once the pasta is cooked, stir in the lemon juice, heavy cream, Parmesan cheese, and red pepper flakes (if using).
2. Stir continuously until the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper.

Step 4: Serve

1. Remove from heat and let it sit for 2–3 minutes to thicken slightly.
2. Garnish with chopped parsley or basil and extra Parmesan if desired.
3. Serve hot and enjoy the citrusy goodness!

Tips for Perfect One Pot Lemon Pasta

• Use fresh lemon: Fresh juice and zest make all the difference in flavor.
• Don’t overcook the pasta: Keep an eye on it — you want it perfectly al dente with just enough liquid left to create a silky sauce.
• Adjust the tang: Add more or less lemon juice based on your personal taste. A little goes a long way!
• Stir often: This prevents the pasta from sticking and helps it cook evenly in the broth.
• Add the cream off the heat: For the creamiest texture, stir in the cream and cheese after turning off the heat.

Flavor Variations

This pasta is a great canvas for experimenting! Here are some delicious ways to customize it:

Add Protein

• Grilled chicken: A classic combo that’s hearty and delicious.
• Shrimp: Sautéed shrimp pairs beautifully with the lemony sauce.
• Tofu or chickpeas: For a vegetarian protein boost.

Add Vegetables

• Spinach: Stir in fresh spinach at the end for a pop of green.
• Peas or asparagus: Great springtime additions that complement the lemon.
• Cherry tomatoes: Add in the last few minutes of cooking for sweetness and color.

Make it Extra Creamy

• Double the cream or stir in a spoonful of mascarpone or cream cheese for a more indulgent version.

Herb Lovers

• Try adding fresh thyme, dill, or chives for an herbal twist.

Serving Suggestions

One Pot Lemon Pasta can stand on its own or be paired with sides for a full meal. Here are a few ideas:

• Side salad: A crisp arugula or mixed greens salad with a simple vinaigrette balances the creaminess.
• Garlic bread: Perfect for scooping up the sauce.
• Grilled vegetables: Zucchini, eggplant, or peppers go great on the side.
• Wine pairing: A glass of Sauvignon Blanc or Pinot Grigio pairs beautifully with the lemon flavors.

How to Store and Reheat

• Storing: Let the pasta cool completely before storing in an airtight container in the fridge. It will keep for 3–4 days.
• Reheating: Reheat gently in a skillet with a splash of broth, water, or cream to loosen the sauce. Stir often to maintain a creamy texture.
• Freezing: This pasta is best fresh, but you can freeze it for up to 2 months. Reheat gently after thawing for the best results.

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FAQs

1. Can I use milk instead of cream?

Yes, but the sauce will be thinner. Whole milk or half-and-half works better than skim for a creamier texture.

2. Can I use gluten-free pasta?

Absolutely! Just watch the cooking time closely, as gluten-free pasta can become mushy if overcooked.

3. How do I make it vegan?

Use dairy-free butter, coconut cream or oat cream, and vegan Parmesan or nutritional yeast for a plant-based version.

4. Can I double the recipe?

Yes! Just use a larger pot and stir frequently to ensure even cooking. You may need to add more broth as needed.

5. Can I use pre-squeezed lemon juice?

Fresh is best, but in a pinch, bottled lemon juice can work — just taste and adjust, as it’s often more acidic.

6. What pasta works best for this recipe?

Spaghetti is classic, but linguine, fettuccine, or even short pastas like penne or farfalle work well.

7. Can I add cheese other than Parmesan?

Yes! Pecorino Romano or Asiago are great substitutes with bold flavor.

8. Is this dish spicy?

Only mildly, if you add red pepper flakes. Feel free to skip them or add more for extra heat.

9. Can I make this without broth?

You can use water instead, but broth adds a deeper, more savory flavor to the sauce.

10. Can I serve this cold like a pasta salad?

It’s best served warm, but if you chill it, it becomes a creamy, tangy pasta salad — great for leftovers!