One pot Creamy Lemon Pasta

Making this lemon pasta is incredibly easy. You need only one pot/ skillet and 20 minutes.

Course Main Course, noodles pasta

Cuisine Italian

Prep Time 10

Cook Time 20

Servings servings

Calories 261kcal

In a large skillet heat butter and oil. Saute garlic for 30 seconds until it is aromatic.
Slowly add chicken stock. When the chicken stock just starts to boil add dried pasta to the skillet.
Reduce the heat a bit, so the chicken stock isn't boiling rapidly. Let the pasta cook until it is al dente.
Reduce the heat and add heavy cream, salt, and pepper. Toss everything well. Switch off the flame.
Add freshly grated parmesan, lemon zest, and lemon juice. Mix well.
Serve with sprinkle of chopped parsely.

Keep 1/2 cup of warm chicken stock handy. If the liquid in the pan has reduced but the pasta is not cooked, then add the remaining stock.
Use a large skillet ( I used a 1-inch skillet) to cook the pasta.
Begin with 2 tablespoons of lemon juice, then add more if you prefer more tangy lemony sauce.
Always add parmesan cheese after switching of the flame to avoid it from lumping.