One-Pot Creamy Lemon Parmesan Pennettine Pasta

Ingredients

• 3 tbsp Butter
• Olive oil (A drizzle; approximately 1 teaspoon)
• 3.5 cloves Garlic (Minced; use 3–4 cloves)
• 8 oz Pennettine pasta (Or another small pasta)
• 2 cups Chicken broth
• 1 cup Heavy cream
• Freshly cracked black pepper (To taste)
• 0.5 lemon Lemon juice (Juice of ½ lemon)
• 0.875 cup Parmesan cheese (Freshly grated; use ¾–1 cup)

Steps

1. 1

   Mince the garlic, juice half a lemon, and grate the Parmesan. Have all ingredients ready because the pasta will cook directly in the sauce in one large pan.

2. 2

   Place a large, deep skillet or sauté pan over medium heat. Add the butter and a drizzle of olive oil, and heat until the butter has melted and begins to foam without browning.

3. 3

   Add the minced garlic. Sauté for about 30 seconds, stirring constantly, until fragrant; do not let the garlic darken or burn.

4. 4

   Add the dry pennettine pasta and stir until every piece is coated in the buttery garlic mixture.

5. 5

   Pour in the chicken broth. Add the heavy cream, then stir well so the pasta is fully submerged in the liquid.

6. 6

   Bring the liquid to a gentle simmer over medium heat. Cook, stirring occasionally to prevent sticking, until the pasta is tender and the liquid has reduced into a thick, creamy sauce. Follow the pasta package timing as a guide, checking for doneness near the end.

7. 7

   Season with freshly cracked black pepper to taste. Add the lemon juice and freshly grated Parmesan cheese.

8. 8

   Stir until the Parmesan melts and the sauce is smooth and creamy. Serve immediately while hot.

Notes

The source does not specify an exact simmering time or amount for the olive-oil drizzle. Stir periodically while the pasta cooks so it does not stick, and serve immediately for the creamiest texture.

Nutrition per serving

• main
• pasta
• one-pot
• Italian-inspired
• creamy
• vegetarian if made with vegetable broth
• weeknight dinner
• stovetop