One Pan Lemon Basil Spaghetti - Simple, light and fresh, this is the easiest weeknight dinner ready in 20 minutes. All cooked in one pot without the need to boil the pasta separately.
I kept this simple without protein, cream/ sauce or vegetables but you can add in chicken or shrimp for protein, heavy cream or coconut milk for a creamier sauce or spinach or peas for greens.
I used 1/2 box of pasta so if using the whole box, adjust ingredients as needed or to your taste.
One Pan Lemon Basil Spaghetti
1 Tablespoon olive oil
2 shallots, diced ( or use 1/2 onion)
2 garlic cloves, minced
1/2 teaspoon red pepper flakes (optional)
2 1/2 cups of water, vegetable or chicken broth ( use 4-5 cups if using whole box of pasta)
Zest and juice of 1 lemon
1 teaspoon salt
1/2 teaspoon pepper
1/2 box spaghetti or other pasta
1/4-1/2 cup Parmesan cheese
1/4 cup basil or parsley, chopped
Heat oil in a pot or skillet. Add shallots, garlic and red pepper flakes and sauté for about a minute.
Add in water/ broth, zest and juice of a lemon, salt and pepper and bring to a boil. Add in pasta, reduce heat and simmer or about 8-10 minutes or until pasta is cooked Stir pasta few times so it doesn’t stick together while cooking. (The cooking time will vary depending on the type of pasta used).
If pasta is not yet cooked and water has evaporated, add 1/4 cup of water or broth and continue to cook. Repeat, if needed.
Turn off the heat and stir in parmesan cheese. Taste and add more cheese, salt or pepper as needed.
Transfer to a serving platter and top with basil and parmesan cheese.