Creamy Lemon One-Pot Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
  • 2 Tbsp olive oil
  • 1 onion, quartered and thinly sliced
  • 3 garlic cloves, minced
  • 12 oz uncooked linguine
  • pinch of red pepper flakes
  • 1½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 3½ cups water
  • 1 (12 oz) can evaporated milk
  • ½ cup dry white wine
  • 1 Tbsp lemon zest
  • ⅓ cup half and half
  • ½ cup freshly shredded Parmesan cheese
  • 2 Tbsp fresh lemon juice
  • 2 sprigs of fresh basil, minced
  1. Heat olive oil in a large straight-sided skillet over medium heat. Once hot, add the onion and cook for 2-3 minutes. Add garlic, stir, and cook 30-60 seconds or until fragrant.
  2. Add the pasta, red pepper flakes, salt, pepper, water, evaporated milk, wine, and lemon zest. Bring to a simmer over medium-high heat, using tongs to turn and stir the pasta often. Simmer until the noodles are al dente and most of the liquid has been absorbed, about 10-12 minutes.
  3. Remove from heat. Stir in the half and half, shredded Parmesan, lemon juice, and fresh basil. Allow to sit for 2-3 minutes. Serve hot.
Recipe from Pink Parsley who was inspired by Martha Stewart
Nutrition Information
Serving size: about 1½ cups Calories: 507 Fat: 16.2 Carbohydrates: 64.0 Sugar: 10.6 Sodium: 838 Fiber: 0.6 Protein: 17.4 Cholesterol: 66
Recipe by Prevention RD at