Description
A bright and creamy pasta cooked risotto-style, slowly absorbing broth for a silky texture and finished with fresh lemon and Parmesan. This comforting spring dish is simple, vibrant, and full of fresh flavor.
Ingredients
- 340 g spaghetti or linguine, broken in half
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 4 cups vegetable broth or chicken broth, warm
- 1 lemon, zested
- 2 tablespoons fresh lemon juice
- 60 g grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh parsley, chopped
- Optional: 60 g frozen peas or fresh spinach
Instructions
- Heat olive oil and butter in a large skillet over medium heat until the butter melts and begins to foam.
- Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Add the broken pasta directly to the skillet and toast it lightly for about 1 minute, stirring frequently.
- Pour in about 1 cup of the warm broth and cook, stirring frequently, until the liquid is mostly absorbed.
- Continue adding broth 1/2 to 1 cup at a time, stirring often and allowing the pasta to absorb the liquid before adding more. Cook for about 10–12 minutes until the pasta is tender and the sauce becomes creamy.
- Stir in the lemon zest, lemon juice, and Parmesan cheese until the cheese melts and the sauce becomes silky.
- Season with salt and freshly ground black pepper to taste.
- Add peas or spinach if using and cook for another minute until warmed through.
- Finish with chopped parsley and serve immediately while creamy.
Notes
- Use freshly grated Parmesan for the smoothest and creamiest sauce.
- If the pasta becomes too thick while cooking, add a splash of extra warm broth to loosen the sauce.
- Frozen peas add sweetness and color, while spinach provides a fresh green boost.
- Serve immediately, as risotto-style pasta thickens as it cools.
- A little extra lemon zest on top before serving enhances the fresh citrus flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 25 mg
