Main
One Pot Lemon Pasta
30 minServes 4Nutri-Score C€€
C
30 min
30 minOne Pot Lemon Pasta
what you need
Ingredients
pasta (dried, e.g. spaghetti or linguine)Grains350 g
butter (cubed)Dairy30 g
olive oilPantry15 ml
broth (vegetable or chicken)Pantry800 ml
cream (liquid)Dairy100 ml
lemon juice (freshly squeezed)Produce40 ml- lemon zest (from an untreated lemon)Produce1 piece
saltSpices5 g
Espelette pepper (ground)Spices2 g
oregano (dried)Spices2 g
Parmesan cheese (finely grated)Dairy60 g
per serving
Nutrition
460kcal
- Carbs
- 66 g
- Proteins
- 14 g
- Fat
- 16 g
what you’ll use
Tools
Dutch oven
Grater
Citrus juicer
Tongs
step by step
Method
- Step 1
Sweat the pasta base
- Heat the olive oil and half of the butter in a Dutch oven over medium heat.
- Add the pasta and toast it for a minute, stirring so it is coated in fat.
- Step 2
Cook the pasta in the broth
- Pour in the broth and season with salt, Espelette pepper and oregano.
- Bring to a boil, then simmer uncovered, stirring regularly, until the pasta is al dente and the liquid has mostly absorbed.
- Step 3
Make it creamy and lemony
- Lower the heat and stir in the cream, lemon juice and lemon zest.
- Add the remaining butter and the grated Parmesan and toss until the sauce is smooth and glossy.
- Step 4
Serve
- Taste and adjust the seasoning.
- Serve immediately with extra Parmesan and a little lemon zest.