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One pot lemon pasta

Easy Creamy One-Pot Lemon Pasta

  • Author: Tessa Bronner



16 ounces of spaghetti

2 tablespoons extra virgin olive oil

½ cup salted butter

4 garlic cloves, minced

Juice and zest of one large lemon

1 cup parmesan cheese, shredded

½ cup heavy cream

½ cup fresh basil, chopped 

1 teaspoon red pepper flakes, or to taste

Salt and black pepper to taste


  1. Bring a large pot of salted water to a boil. Once it is boiling, add your spaghetti and cook al dente according to the package instructions.
  2. While your pasta cooks, prepare the ingredients for your cream sauce.
  3. When your noodles are cooked al dente, reserve a cup of pasta water and strain the noodles. Chill the noodles under cool water and toss in a bit of olive oil. Set aside.
  4. In the same pot, melt your butter over medium heat. Add the garlic and saute for 1-2 minutes until golden and fragrant.
  5. Add the heavy cream and bring it to a light simmer. Cook it down for 4-5 minutes. Avoid burning or boiling the cream.
  6. Add ¼ cup of reserved pasta water, parmesan cheese, red chili flakes, fresh lemon juice, and lemon zest and stir to combine. 
  7. Toss your noodles in the sauce and leave on the heat for 1-2 minutes, until the noodles are warm again. Use more reserved pasta water as needed to get your desired consistency.
  8. Remove from heat and add the basil. Sprinkle with salt and black pepper to taste.
  9. Garnish with more parmesan and fresh basil. For best results, serve immediately.