Getting a simple, delicious dinner on the table in less than 30 minutes IS possible with flavor forward lemon garlic one pot pasta!
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 5 cloves garlic, minced
- 1 cup dry white wine
- 2 cups half and half
- 1.5 cups vegetable stock
- 8 oz. uncooked rigatoni
- 1/2 teaspoon dried thyme
- 3/4 cup shredded Parmesan
- zest of 1 lemon
- bundle of asparagus, woody ends removed, cut into 2″ pieces
- Kosher salt
- fresh cracked pepper
- fresh chopped parsley
- burrata cheese
- lemon wedges
- red pepper flakes
- Heat olive oil in a large pan over medium heat. Add onion along with a large pinch of salt and pepper for cook, stirring frequently for 3-4 minutes.
- Add garlic and cook for another minute, stirring frequently.
- Add white wine and deglaze the pan, making sure to scrape all the yummy bits off the bottom of the pan.
- Add veggie stock, half and half, uncooked rigatoni and dried thyme along with another pinch of salt and pepper.
- Stir to combine, turn up the heat and bring to a simmer.
- Simmer over medium low heat for 5 minutes.
- Stir in lemon zest and Parmesan cheese until the cheese is melted.
- Add asparagus and stir to combine.
- Cover and simmer for another 10-12 minutes, stirring frequently, until the pasta is al dente and the sauce has thickened.
- Season to taste with salt and pepper.
- Garnish with parsley, burrata, lemon wedges and red pepper flakes.
Shred your own Parmesan. If you have time, always buy the wedge and shred it yourself! It will taste much better than the pre-shredded stuff and it’s usually cheaper.
It’s all about the cooking liquid. The cooking liquid is very important in this recipe as you’ll be cooking the rigatoni in it. It’s important to use use your judgement as far as adding more liquid towards the end of the cooking process. If it seems to be reducing too quickly and the pasta is not fully cooked yet, add another splash of half and half or veg stock so that the pasta can cook through.
The sauce should be smooth and creamy. The best part of a one pot pasta is that you cook everything in one pot. Which will save you time and give you the creamiest pasta sauce ever. As mentioned above, you may need to adjust the liquid based on your personal preference. I like a real saucy pasta so that everything is fully coated in the creamy, dreamy sauce.
- Category: Main Dish
- Method: Stove Top
- Cuisine: American/Italian
Keywords: one pot pasta, lemon garlic pasta, cheese pasta, 30 minute pasta