One-Pot Pasta arrives at the table with silk-sheen sauce and perfume of lemon and garlic — the essence of refined simplicity. This One-Pot Pasta streamlines technique without sacrificing depth: the pasta cooks directly in a seasoned broth, releasing starch to create a glossy, velvety sauce. For a contrasting protein or autumnal twist, see our one-pot chicken parmesan pasta for inspiration.
Why Make This Recipe
- Effortless Yet Elegant: everything cooks together for minimal fuss and maximum flavor.
- Minimal Ingredients: pantry-friendly staples transform into a cohesive, restaurant-quality dish.
- Impressive Flavor: lemon brightness, toasted garlic, and Parmesan meld into a creamy, layered sauce.
This version elevates the everyday by coaxing the pasta’s starch into the sauce, finishing with butter and lemon for silk and lift. The result feels intentional — bright, balanced, and quietly luxurious — more composed than ordinary weeknight pasta.
Ingredients
Base
- 12 oz (340 g) long pasta (spaghetti or linguine)
- 4 cups low-sodium chicken or vegetable broth, warmed
- 1 cup water
Sauce
- 2 tbsp extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 1 small yellow onion, very thinly sliced
- 1 cup baby spinach, roughly chopped (optional; adds color and silk)
- Zest and juice of 1 lemon
- 1/2 cup heavy cream or crème fraîche (optional for extra silk)
- 1/2 cup finely grated Parmesan (not pre-shredded)
Finish / Topping
- 2 tbsp unsalted butter, room temperature
- Fresh basil or parsley, finely chopped
- Toasted pine nuts or walnuts, lightly crushed
- Flaky sea salt and freshly ground black pepper
Precision notes: use room temperature butter, warm broth to avoid shocking the pasta, and grate Parmesan fresh for best melting and texture.
How to Make One-Pot Pasta:
- Heat a wide, heavy-bottomed skillet or shallow saucepan over medium heat. Add olive oil; when it shimmers, add sliced garlic and onion. Sauté until translucent and fragrant, about 2–3 minutes. Tip: keep garlic moving to avoid bitter browning.
- Add the dry pasta to the pan and pour in the warm broth and 1 cup water. The liquid should just cover the pasta. Increase heat to bring to a gentle boil. Use wooden tongs to separate strands so they cook evenly.
- Reduce heat to a brisk simmer. Cook uncovered, stirring every 2–3 minutes to prevent sticking and to release starch into the liquid. Watch for the liquid to reduce to a saucy, glossy consistency; the pasta should be al dente and the broth nearly absorbed — about 9–12 minutes depending on shape. Sensory cue: the sauce will cling to the pasta and feel silky when it’s ready.
- Stir in chopped spinach (if using), lemon zest, lemon juice, and cream (if using). Remove from heat and add butter and grated Parmesan. Toss vigorously until butter melts and creates a smooth emulsion. Mini-tip: finish off-heat to keep the sauce glossy rather than greasy.
- Taste and season with flaky sea salt and freshly ground black pepper. If the sauce is too tight, add a splash of reserved warm broth or a tablespoon of pasta water to loosen. Deglaze the pan with lemon juice if any browned bits have formed to capture all the flavor.
- Plate immediately, tossing again for a final sheen and aromatic lift from the herbs and a crack of pepper.
How to Serve One-Pot Pasta:
Present the pasta in warmed shallow bowls. Twirl nests with tongs for elegant portions and brush the rim with a few drops of extra-virgin olive oil. Scatter toasted nuts and finely chopped herbs across the top for texture and color contrast. For a paired menu or heartier plating ideas, compare presentation styles with our autumn sausage pasta with squash.
How to Store One-Pot Pasta:
Cool quickly to room temperature within one hour, then transfer to an airtight container. Refrigerate up to 3 days. To preserve texture, store sauce and pasta together; when reheating, add 1–2 tablespoons of warm broth or water per serving and rewarm gently over low heat, stirring to recreate the emulsion. For oven reheat, cover with foil and bake at 325°F (160°C) until just warmed through.
Tips to Make One-Pot Pasta:
- Use warm broth to maintain a steady simmer and even cooking.
- Stir periodically but gently; vigorous stirring breaks the pasta and mutes texture.
- Reserve a little broth before finishing; it’s your tool to adjust sauce consistency.
- Freshly grated cheese and room-temperature butter integrate more smoothly than chilled counterparts.
- Brighten with a finishing drizzle of high-quality olive oil or a few drops of lemon oil for shine.
Variation (if any):
- Seafood: add seared scallops or prawns at the end for a refined surf-and-turf note.
- Herbal lift: fold in basil chiffonade or tarragon for aromatic complexity.
- Vegan: swap butter and cream for extra olive oil and a tablespoon of miso for umami; use nutritional yeast in place of Parmesan.
FAQs:
How long does one-pot pasta take to cook?
Expect 12–15 minutes total: 2–3 minutes to build flavor with aromatics, then about 9–12 minutes for the pasta to reach al dente while the liquid reduces to a silky sauce.
Can I use any pasta shape in this method?
Yes. Long strands and medium shapes (spaghetti, linguine, penne) work best; very small shapes may absorb liquid too quickly while very large shapes may need extra cooking time.
Will the sauce be too starchy or gluey?
If you follow the timing and stir occasionally, the pasta releases just enough starch to thicken without becoming gluey. Use warm broth and finish with fat (butter or olive oil) to emulsify the starch into a glossy sauce.
Conclusion
This One-Pot Pasta demonstrates how restraint and technique yield an elegant weeknight course: silky sauce, bright lemon, and textured nuts create a composed plate with minimal fuss. It invites small gestures — a final herb sprinkle, a careful twirl — that elevate the experience. For a complementary take on verdant, creamy one-pot pasta techniques, explore The Creamiest Greenest One-Pot Pasta — Green Kitchen Stories. Share your notes and plating photos in the comments — how would you make this dish your own?
Print
One-Pot Pasta
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
An effortless yet elegant One-Pot Pasta with a silky lemon and garlic sauce, cooked directly in seasoned broth for maximum flavor.
Ingredients
- 12 oz (340 g) long pasta (spaghetti or linguine)
- 4 cups low-sodium chicken or vegetable broth, warmed
- 1 cup water
- 2 tbsp extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 1 small yellow onion, very thinly sliced
- 1 cup baby spinach, roughly chopped (optional)
- Zest and juice of 1 lemon
- 1/2 cup heavy cream or crème fraîche (optional)
- 1/2 cup finely grated Parmesan (not pre-shredded)
- 2 tbsp unsalted butter, room temperature
- Fresh basil or parsley, finely chopped
- Toasted pine nuts or walnuts, lightly crushed
- Flaky sea salt and freshly ground black pepper
Instructions
- Heat a wide, heavy-bottomed skillet or shallow saucepan over medium heat. Add olive oil; when it shimmers, add sliced garlic and onion. Sauté until translucent and fragrant, about 2–3 minutes.
- Add the dry pasta to the pan and pour in the warm broth and 1 cup water. The liquid should just cover the pasta. Increase heat to bring to a gentle boil.
- Reduce heat to a brisk simmer. Cook uncovered, stirring every 2–3 minutes for about 9–12 minutes until the pasta is al dente and the broth is nearly absorbed.
- Stir in chopped spinach (if using), lemon zest, lemon juice, and cream (if using). Remove from heat and add butter and grated Parmesan. Toss until the butter melts creating a smooth emulsion.
- Taste and season with flaky sea salt and freshly ground black pepper. For a tighter sauce, add a splash of reserved warm broth or a tablespoon of pasta water.
- Plate immediately, tossing again for a final sheen and garnish with herbs and nuts.
Notes
Use warm broth to avoid shocking the pasta and ensure even cooking. Store any leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg