Lemon, garlic, herbs, and pasta combine in one pot for an easy, vibrant Italian-inspired main dish.
# What You Need:
→ Pasta
01 - 12 oz dry spaghetti or linguine
02 - 5 cups vegetable broth
→ Aromatics & Flavor
03 - 4 garlic cloves, finely minced
04 - 1 large lemon, zested and juiced
05 - 2 tablespoons olive oil
06 - 1/4 cup grated Parmesan cheese, plus extra for serving
07 - 1/4 cup unsalted butter
08 - 1/2 teaspoon crushed red pepper flakes (optional)
09 - 1/2 teaspoon freshly ground black pepper
10 - Salt, to taste
→ Garnish
11 - 2 tablespoons chopped fresh parsley
12 - Lemon wedges, for serving
# Directions:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
02 - Pour vegetable broth into the pan and bring to a boil.
03 - Add the uncooked pasta, lemon zest, red pepper flakes if using, and a pinch of salt and pepper. Stir to distribute and separate the noodles.
04 - Cook uncovered, stirring frequently, for 9 to 11 minutes or until the pasta is al dente and most of the liquid is absorbed. Add extra broth or water if needed.
05 - Reduce heat to low. Stir in butter, lemon juice, and Parmesan until a creamy sauce forms and coats the pasta. Adjust salt and pepper to taste.
06 - Divide pasta among plates. Top with chopped parsley, extra Parmesan, and lemon wedges. Serve immediately.
