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One-pot lemon pasta

Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 4 servings

Ingredients

  • 1 lb of spaghetti linguini or bucatini
  • 5 tbsp of butter
  • 3 tbsp of olive oil
  • 4 large shallots sliced
  • 6 cloves of garlic
  • 2 lemons
  • 2 1/2 cups of chicken stock
  • 2 or possibly 3 cups of water
  • 1/4 cup of chopped parsley
  • 1 cup of panko bread crumbs
  • salt/pepper
  • 1/2 tsp of red pepper flakes

Instructions

  • In a large dutch oven, over medium/low heat add 3 tbsp of butter and olive oil, along with the sliced shallots. Cook the shallots for 2-3 minutes, or until translucent.
  • Add the garlic and salt/pepper. Cook for an additional minute, being careful not to burn the garlic
  • Add the juice and zest of one lemon, 2 1/2 cups of chicken stock and 2 cups of water (you may need to add more water later depending on your particular brand of pasta). Stir together to combine and bring to a simmer. Carefully add the pasta to the pot. Place the lid on the pot and increase heat to a low boil.
  • Continue cooking the pasta at a low boil, checking on it every few minutes, using tongs to "mix" the pasta and ensure it's not sticking together or sticking to the bottom of the pot. It's important to check on the noodles every few minutes so they don't stick. You may also need to add a little more liquid depending on your pasta (every pasta brand/shape cooks a little different). Add in 1/2 cup of liquid at a time if you feel like the pasta needs more.
  • Meanwhile, create the toasted bread crumbs by melting the additional 2 tbsp of butter in a pan over medium/low heat. Then add the cup of panko bread combs. Toss and continue cooking for 2-3 minutes on low heat until breadcrumbs are toasted. Set aside.
  • Continue cooking the pasta until it's al dente - about 8-9 minutes (but again, adjust according to your brand of pasta and personal preference. You may need an additional minute or two, but remember, the pasta will continue cooking - so don't overcook it).
  • The pasta will naturally create a sauce from the starch of the noodles and the cooking liquid. But you may want to add another 1/2 cup of either chicken stock or water if it feels too "thick".
  • Remove the dutch oven from the heat and add in the chopped parsley, the juice of the second lemon, toasted breadcrumbs, a pinch of red pepper flakes and salt/pepper to taste. Mix well, taste and adjust seasoning as necessary.
  • To serve, top with additional bread crumbs, parsley, and a sprinkle of parmesan cheese