Creamy One Pot Lemon Pasta
This is a keeper of a recipe for its ease and fabulous flavor! The creamy, rich pasta is punctuated by bright lemon flavors that everyone will love! Made all in one pot, this dish is perfect for a quick (but very satisfying) weeknight dinner. Serve with a side of roasted baby broccoli for a rounded-out menu!
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup shallot, finely minced
- 3 cloves garlic, thinly sliced
- 1/4 teaspoon crushed red pepper
- 1/4 cup white wine
- 1-1/2 cups chicken broth
- 1 cup half-and-half, warmed to room temperature
- 8 ounces angel hair pasta
- 1/4 cup finely grated Parmesan cheese
- Salt and pepper, to taste
- Basil leaves, julienne cut for garnish
- Lemon zest, for garnish
- 2 tablespoons lemon juice
- 1/2 cup Panko breadcrumbs, toasted in a skillet with 2 tablespoons butter, for garnish
Directions
- In a large braiser, cook the shallot in the butter and olive oil over medium heat until translucent.
- Add sliced garlic and crushed red pepper; cook until fragrant.
- Add the white wine and simmer until reduced and absorbed.
- Stir in the chicken broth and half-and-half, and bring to a simmer.
- Add the angel hair pasta, stirring often while it simmers, until pasta is cooked al dente, about 4-5 minutes.
- Remove from heat, then stir in Parmesan cheese and lemon juice. Mix with tongs until well coated and slightly thickened.
- Season with salt and pepper to taste.
- Garnish with toasted Panko breadcrumbs, julienned basil, and lemon zest.
Recipe Note
TIP: Serve with a side of roasted broccolini, if desired. To make the broccolini, toss with olive oil and season with Kosher salt and pepper. Roast in a single layer at 425°F for 12-15 minutes until crisp-tender.