This pasta al limone only takes 25 minutes to make and comes together in one pot! Made with small pasta, big lemon flavors, fresh basil, mascarpone and parmigiano, it's the perfect easy pasta recipe for when you want an easy, bright and fresh dish.
Pasta al limone is a classic recipe (see my creamy pasta al limone recipe and my lemon pesto pasta recipe), but this version makes it even more convenient and easy to make because it's made all in one pot!
Then there's a lemon broth made with lemons (of course) carrots, celery and onions. But the lemon broth is optional, this dish would turn out just as well if you used water or vegetable broth.
Let's get cooking!
Recipe
One-Pot Pasta Al Limone
This pasta al limone only takes 25 minutes to make and comes together in one pot! Made with small pasta, big lemon flavors, fresh basil, mascarpone and parmigiano, it's the perfect easy pasta recipe for when you want an easy, bright and fresh dish.
Servings 2 people
Calories 826kcal
Ingredients
For lemon broth (optional)
- 1.5 L water
- 1 carrot cut into large pieces
- 2 celery stalks cut into large pieces
- ½ onion
- 1 lemon cut in half
- 8 peppercorns
- salt to taste
For lemon pasta
- 2 tablespoon butter
- 1 tablespoon olive oil
- ⅓ cup onion chopped, small dice
- 6 leaves fresh basil
- 4 lemon rinds
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 200 grams small pasta farfalline, ditaliani, small shells etc
- ¼ cup mascarpone
- ¼ cup grated parmigiano reggiano
- salt and pepper to taste
Instructions
Make the lemon broth
- In a saucepan, combine all ingredients over medium heat. Bring to a gentle simmer and cook for about 30 minutes, until reduced. Keep warm.
Make the lemon pasta
- In a large pan with high sides, over medium heat, add the butter and olive oil. Once warmed through, add in the onion, lemon rinds and fresh basil.
- Cook onion through until soft and tender, a few minutes. Season with salt and pepper.
- Add in the pasta, and let it cook briefly with the onion and lemon rinds, about 1 miniute.
- Add in about 500 mL of lemon broth (or liquid of your choosing - see notes).
- Stir pasta frequently so it doesn't stick to the bottom of the pan.
- If pasta dries out, keep adding more lemon broth until pasta is cooked through. Remove the lemon rinds and discard. Adjust for salt and pepper.
- Remove from heat, and add 1 tabslepoon lemon juice, lemon zest, grated parmigiano and mascarpone. Stir until all ingredients are fully incorporated.
- Plate and enjoy! Buon appetito!
Recipe Notes
- The lemon broth is optional to use - you can use warm water or warm vegetable broth. If you don't use the lemon broth, you will most likely have to add more lemon juice at the end (taste and see!)
Nutrition Facts
One-Pot Pasta Al Limone
Amount Per Serving
Calories 826
Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 19g119%
Trans Fat 0.5g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 67mg22%
Sodium 382mg17%
Potassium 820mg23%
Carbohydrates 110g37%
Fiber 13g54%
Sugar 14g16%
Protein 24g48%
Vitamin A 6098IU122%
Vitamin C 156mg189%
Calcium 338mg34%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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