Bright pasta infused with fresh lemon, herbs, and vegetables cooked in one pot for quick, flavorful meals.
# Ingredient List:
→ Pasta
01 - 12 oz spaghetti or linguine
02 - 5 cups vegetable broth
→ Vegetables & Aromatics
03 - 2 tablespoons olive oil
04 - 4 cloves garlic, thinly sliced
05 - 1 small yellow onion, finely chopped
06 - 1 cup cherry tomatoes, halved
07 - Zest of 1 lemon
08 - Juice of 1 large lemon
→ Herbs & Seasonings
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - ½ teaspoon red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste
13 - ½ cup fresh parsley, chopped
14 - 2 tablespoons fresh basil, chopped
→ Garnish
15 - ½ cup grated Parmesan cheese or vegetarian alternative
16 - Extra lemon slices (optional)
# Directions:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add garlic and onion, sauté for 2 to 3 minutes until fragrant and translucent.
02 - Add halved cherry tomatoes and cook for 2 minutes until they begin to soften.
03 - Pour in vegetable broth and bring to a gentle boil. Add pasta, lemon zest and juice, dried oregano, dried basil, red pepper flakes if using, salt, and pepper. Stir to combine, ensuring pasta is fully submerged.
04 - Cook uncovered, stirring frequently, for 10 to 12 minutes until pasta is al dente and most liquid is absorbed. Add additional broth or water if necessary to prevent sticking.
05 - Stir in chopped parsley and basil, reserving a small amount for garnish. Adjust seasoning as needed.
06 - Plate immediately, topped with grated Parmesan, remaining herbs, and optional lemon slices.
