Sunday, September 22, 2013

Creamy Lemon One-Pot Pasta


If you've spent any time at all on Pinterest in the last three months, you have no doubt seen Martha Stewart's One-Pot Wonder Pasta.  I'm pretty sure that every single one of my friends has pinned this recipe.  And for good reason - I made it about a month ago, and it was a huge hit with my whole family.  It was also one of the easiest dinners I've ever made, which is an added bonus.  I loved it so much in fact, that I began envisioning countless variations and iterations of the dish.

I started with this creamy lemon version.  It is alfredo-esque, but lighter, and honestly, more flavorful.  This creamy white wine and lemon sauce hits on all the major notes - creamy, salty, tart, and just a little spicy.  I had originally planned to add shrimp and mushrooms to the final dish, but decided to keep it simple this time.  I just served it with some roasted broccoli on the side, and it was such an easy and delicious meal.

I don't have much more to say about this one - it's so easy and tasty that I think it speaks for itself.  Start off the week with some comfort food!

Creamy Lemon One-Pot Pasta
inspired by Martha Stewart

  • 12 oz. dried pasta
  • 2 cups thinly sliced onion
  • 3 garlic cloves, minced
  • pinch of red pepper flakes
  • 2 sprigs of fresh basil
  • 2 Tbs olive oil
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 3 1/2 cups water
  • 1 (12-oz) can evaporated milk
  • 1/2 cup white wine
  • 1 Tbs lemon zest
  • 1/4 cup heavy cream
  • 1/2 cup freshly shredded Parmesan cheese
  • 2 Tbs fresh lemon juice
In a large straight-sided skillet, combine the pasta, onion, garlic, red pepper flakes, basil, olive oil, salt, black pepper, water, milk, wine, and lemon zest.  

Bring to a boil over medium-high heat, using tongs to turn and stir the pasta often.  Boil until the noodles are al dente and most of the liquid has evaporated/been absorbed, 8-12 minutes.  

Remove from heat, remove the sprigs of basil, and stir in the cream, parmesan cheese, and lemon juice.  Allow to sit for 5 minutes, stir again, and divide among bowls.  

Serve with additional Parmesan cheese and basil, if desired.


Krystal Rodriguez said...

Sounds delish! Can't wait to give it a try! :)

Warm Vanilla Sugar said...

Daaaang, this looks fabulous! Love it!

Ashley | Spoonful of Flavor said...

Love how this pasta is so creamy!

Caroline {TheBarbeeHousewife} said...

This looks so easy. I can't wait to try this!

Winnie Dolderer said...

Can't wait to try this as I LOVE lemon (go through 8 a week on average without even cooking with them!). Thank you!

saleha said...

hi! what would you recommend as a substitute to the white wine?

Joanne (eats well with others) said...

I tried the Smitten Kitchen version of that pasta (with the farro) and liked it but didn't LOVE it. This lemon version? I would love.

Josie said...

I would probably just leave it out. If the sauce seems to thick at the end, just add a splash of water or chicken stock. Hope that helps :)

Jessica @ Sunny Side Up said...

This was delicious! I was a little worried because my sauce looked a little grainy/curdled, but it came together pretty well when I added the Parmesan and cream. Two thumbs up!

janquito said...

All you need to do is highlight what you want to print, right click on it, pick print preview, click on as laid out on screen, choose as selected on screen and print. Or, you can choose to copy what you've highlighted, copy and select whatever software you use (I use Microsoft Word) and paste it onto a page you've chosen to use. Print and you have your recipe.

Josie said...

Yay, I'm so glad you liked it! Mine looked like it was going to curdle too, but once I stirred it, it was fine.

Pamela @ Brooklyn Farm Girl said...

Loving this pasta dish, would be a big hit in our house!

Josie said...

Would it work to make this in a regular pot? I don't have a skillet big enough for all the ingredients!

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