Save to Pinterest A vibrant and zesty pasta dish cooked in a single pot, bursting with fresh herbs and bright lemon flavor. Perfect for a quick, satisfying meal with minimal cleanup.
I love making this pasta when I want a delicious meal without a big mess in the kitchen.
Ingredients
- Pasta: 350 g (12 oz) spaghetti or linguine, 1.2 L (5 cups) vegetable broth
- Vegetables & Aromatics: 2 tablespoons olive oil, 4 cloves garlic thinly sliced, 1 small yellow onion finely chopped, 150 g (1 cup) cherry tomatoes halved, Zest of 1 lemon, Juice of 1 large lemon
- Herbs & Seasonings: 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon red pepper flakes (optional), Salt and freshly ground black pepper to taste, 30 g (½ cup) fresh parsley chopped, 2 tablespoons fresh basil chopped
- Garnish: 50 g (½ cup) grated Parmesan cheese (or vegetarian alternative), Extra lemon slices (optional)
Instructions
- Step 1:
- In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Add garlic and onion sauté for 2 to 3 minutes until fragrant and translucent.
- Step 2:
- Add cherry tomatoes and cook for another 2 minutes until they begin to soften.
- Step 3:
- Pour in vegetable broth and bring to a gentle boil. Add pasta, lemon zest, lemon juice, dried oregano, dried basil, red pepper flakes if using, salt, and pepper. Stir to combine ensuring pasta is submerged.
- Step 4:
- Cook uncovered stirring frequently for 10 to 12 minutes or until the pasta is al dente and most of the liquid is absorbed. Add a splash more broth or water if needed.
- Step 5:
- Stir in fresh parsley and basil reserving a little for garnish. Adjust seasoning to taste.
- Step 6:
- Serve immediately topped with grated Parmesan, extra herbs, and lemon slices if desired.
Save to Pinterest This recipe always brings my family together for a cozy meal full of fresh flavors and smiles.
Notes
For extra protein add cooked chickpeas grilled chicken or shrimp. To make vegan use a plant-based Parmesan alternative. Try with whole wheat or gluten-free pasta as desired. Excellent paired with a crisp Sauvignon Blanc or Pinot Grigio.
Required Tools
Large deep skillet or Dutch oven, chefs knife, cutting board, zester, wooden spoon or spatula
Nutritional Information
Calories 390, total fat 10 g, carbohydrates 62 g, protein 13 g per serving
Save to Pinterest This easy one-pot meal is perfect for busy weeknights when you want fresh flavors without fuss.
Recipe FAQs
- → What pasta types work best for this dish?
Long pasta like spaghetti or linguine absorbs the broth well and cooks evenly in one pot, making them ideal choices.
- → Can I use fresh herbs instead of dried?
Yes, fresh parsley and basil are stirred in near the end for brightness, while dried oregano and basil are added earlier to infuse deeper flavor.
- → How do I prevent the pasta from sticking?
Stir frequently during cooking to keep pasta submerged and avoid sticking, and add more broth or water if needed.
- → Is it possible to make this dish vegan?
Absolutely, simply replace Parmesan with a plant-based alternative or omit it for a vegan-friendly finish.
- → What proteins pair well with this pasta?
Cooked chickpeas, grilled chicken, or shrimp complement the lemon herb flavors nicely for added protein.