one-pot lemon basil pasta

This is one of my very favorite recipes. A couple of weeks ago, I was out with a bad cold and didn’t have the energy to cook. I spent the week eating takeout. . . and thinking about lemons. I try to eat seasonally, but I also believe in honoring your body’s cues, so I cooked up a pot of this lemon basil pasta.

I know one-pot pastas are old news, but is a quick and easy dinner with awesome flavor and minimal cleanup ever really outdated? I think not. This lemon basil pasta is light, fresh, and a little elegant. And the best part? It turned out exactly right the first time around.

If you’re new to cooking, one-pot pastas are cooked entirely in one pot (or, in this case, pan). The pasta absorbs the liquid and the starch thickens the sauce, which turns out light and creamy without using any cream.

A few notes:

• Salt: I know we’ve been trained to salt our pasta water until it’s as salty as the sea, but resist the urge to add more than ¼ teaspoon until you’ve tasted it at the end. Chicken stock and parmesan both add salt, so you might not need any more. I didn’t.
• Parmesan: Get the good stuff. I’m not talking the slightly fancier pre-shredded kind you find at the top of the shredded cheese shelves, but the little wedges in the specialty cheese section. You do have to grate it yourself, but that goes fast. It’s barely more expensive, and definitely worth the extra cost. Pre-shredded parmesan doesn’t melt as well.
• Simmering: While the noodles are cooking, your oven knob should stay at medium at least. I kept mine around 6. If it’s too low, your noodles won’t cook right. But if it’s too high, the milk will burn. Keep an eye on it!
• Stirring: Stir the noodles a few times while they’re cooking. This helps them cook evenly and prevents clumping.
• To reheat: This is best eaten immediately, but it will keep for 3 days in the fridge. To reheat, add a dash of milk and cover before microwaving.

Perfectly cooked pasta. Light, creamy lemon sauce. Fresh garlic and basil. And all in one pot and 25 minutes.

directions

1. Heat olive oil in large skillet with deep sides or a pot. Add garlic and cook until fragrant, 1-2 minutes. 
2. Add chicken broth, milk, and salt. Bring to a simmer and add pasta.
3. Simmer for 10-12 minutes, stirring occasionally to break up the noodles and help them cook evenly.
4. Add pepper, lemon juice, and parmesan. Once the parmesan is melted, add the basil leaves and the lemon zest and combine. If it’s too thick, add milk a little at a time, until you’ve reached the desired consistency.
5. Serve, garnished with extra basil and Parmesan, if desired.