One Pot Creamy Lemon Garlic Pasta
Mafaldine pasta cooks in one pan with spinach, cherry tomatoes, garlic, herbs, chicken broth, and cream. Parmesan and fresh lemon finish the creamy sauce.
Servings 4
Ingredients
- 8 ounces dry mafaldine pasta
- 2 cups chopped baby spinach stems removed
- 1 cup cherry tomatoes halved
- ¼ cup diced red onion
- 2 tablespoons minced garlic
- Zest of 1 lemon
- 2 tablespoons butter
- 1 tablespoon herbes de Provence or Italian Seasoning
- 1 teaspoon red pepper flakes or less to taste
- ½ teaspoon white pepper black pepper also works, or you can omit it altogether
- 2½ cups chicken broth plus more if needed
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan cheese plus more for serving
- Juice of 1 lemon
- Salt to taste
Instructions
- Place the dry mafaldine in the bottom of a wide, deep 12-inch pan. Add the spinach, cherry tomatoes, red onion, garlic, lemon zest, butter, herbes de Provence, red pepper flakes, and white pepper. Pour in the chicken broth and heavy cream.
- Bring to a boil over high heat. Cover and reduce the heat to a gentle simmer.
- Cook for approximately 17–20 minutes, stirring occasionally and separating the pasta ribbons as they soften, until the pasta is al dente. Add a splash of broth if the pan gets dry before the pasta finishes cooking.
- Stir in the Parmesan and lemon juice. Taste and add salt as needed. Add a little more broth if you prefer a looser sauce.
- Serve with extra Parmesan and red pepper flakes, if desired.
Notes
Notes: The teaspoon of red pepper flakes adds some heat; reduce or omit it for a milder pasta. To reheat leftovers, add a splash of chicken broth and warm gently in the microwave on low power or in a pan over low heat.
Nutrition: Approximately 480 calories, 51g carbohydrates, 14g protein, and 26g fat per serving.
Nutrition is an estimate and will vary with the ingredients used.