One Pot Lemon Garlic Parmesan Pasta
One pot lemon garlic parmesan pasta is the perfect quick dinner. It's creamy, bright, and packed with garlic, parmesan, and lemon flavor.
Servings: 6 servings
Equipment
Ingredients
- 16 ounces shellbow pasta or pasta shells
- 1 teaspoon salt more or less to taste
- 1 teaspoon fresh ground black pepper more or less to taste
- 4 cloves minced garlic
- 4 cups low sodium chicken broth or vegetable broth
- juice of 1/2 lemon
- Lemon zest from 1 lemon
- 1 cup heavy cream
- 3 cups fresh baby spinach
- 1/2 cup chopped Italian parsely
- 1/2 cup grated Parmesan cheese
- 1/2 cup Parmesan cheese shavings
Instructions
- Pour the pasta into a deep pot or Dutch oven.16 ounces shellbow pasta or pasta shells
- Sprinkle in salt, pepper, and chopped garlic, followed by broth. Heat up the pot on the stovetop and bring it up to a boil. Cover and cook the pasta for 10-12 minutes or until the pasta is al dente.4 cups low sodium chicken broth or vegetable broth, 4 cloves minced garlic, 1 teaspoon fresh ground black pepper, 1 teaspoon salt
- When the pasta is cooked, squeeze in the juice from one lemon, zest, and give it a quick mix.juice of 1/2 lemon, Lemon zest from 1 lemon
- Pour in heavy cream, spinach and chopped parsley. Give everything a mix and allow the spinach to wilt from the heat of the pasta.1 cup heavy cream, 3 cups fresh baby spinach, 1/2 cup chopped Italian parsely
- Sprinkle on shredded Parmesan and mix it one more time.1/2 cup Parmesan cheese shavings
- Serve with a lemon wedge, fresh parsley and a sprinkle of Parm!1/2 cup grated Parmesan cheese
Nutrition
Serving: 1serving | Calories: 500kcal | Carbohydrates: 63g | Protein: 17g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 1324mg | Potassium: 353mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2884IU | Vitamin C: 12mg | Calcium: 241mg | Iron: 2mg
