One Pan Quick, Easy and Delicious Pasta Limone
Another recipe that is fabulous for busy days that have us rushing around. Grabbing or ordering take-out is an easy out but this is faster and healthier to make with ingredients you likely already have at home! Use gluten free pasta and Vegan parm and this becomes a gluten and dairy free meal!
Our family loves this recipe all year round. It is one of my ‘back pocket’ recipes – pasta lends itself so well to that! It’s a one pan wonder (you cook the pasta in the pan with the sauce!) so clean up is super easy. You can serve it with a salad on the side or a meat or protein of your choice – tempeh sautéed in a little tamari or soy sauce is delightful! I
Lemon is the star of this recipe - Lemons are a good source of VitC which protects your heart from disease and stroke, good against the formation of kidney stones as it increases pH making a less hospitable environment for the formation of kidney stones, the citric acid in lemons help absorb iron better in the body, and studies have shown that citrus fruits help to fight certain cancers.
Lemon essence is a lovely scent to liven up your kitchen. No wonder so many cleaning products, both commercial and DIY are lemon scented!
1 large lemon will give you ~2 tablespoons of zest and ~4 Tablespoons juice.
I have a blog tip about zesting and juicing lemons to have at the ready – give it a try to make your lemon life so easy!
As always, when you make this recipe, I would love to see your creation so please post a photo of your One Pan Quick, Easy and Delicious Pasta Limone goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!
Prep Time: 10 minutes / Cook Time: 20-25 minutes / Serves: 3-4
Ingredients
4 Cloves Garlic – sliced and set aside to create their nutritional magic
1 Medium Onion - halved and sliced
4 Cups Veggie Bouillon
2 Tablespoons Lemon Zest – keep a pinch for garnish
2 Tablespoons Fresh Basil Leaves or 1½ teaspoons Dried Basil
1 Tablespoon Fresh Thyme Leaves or 1 teaspoon Dried Thyme
Pinch of Sea Salt
A Few Grinds of Fresh Ground Black Pepper
300gr Spaghettini – gluten free or wheat based
4 Tablespoons Lemon Juice
½ Cup Grated Parmesan Cheese or Vegan Parmesan
How It’s Made
In a large frying pan with sides, over medium-high heat, add the onions, garlic and 2 tablespoons of veggie bouillon liquid and sauté until the onions and garlic are soft and the bouillon has evaporated.
Add the lemon zest, the basil, thyme, pinch of salt and a few grinds of pepper to the pan. Stir.
Add the 4 cups of veggie bouillon and bring the mixture to a boil.
Add the spaghettini to the pan and separate the strands as best as you can. As the pasta softens, stir it around to help it cook evenly and so it doesn’t stick together.
Reduce the heat to medium and cook the pasta until the liquid is almost all gone and the pasta is cooked al dente - ~8-10 minutes. Often the package will have the optimal cook time – look for it and follow that.
Turn the heat off. Add the lemon juice and the parmesan, or vegan parm, and toss to mix both in. Season with another pinch of sea salt and a few more grinds of fresh pepper – to your taste.
Plate and garnish with a sprinkle of dried basil and thyme, a pinch of additional lemon zest and some additional parmesan or vegan parm (I use both when garnishing as each has its unique wonderful flavour).
Serve!
Enjoy!
