One skillet pasta method to the rescue! Lemon pepper pasta in 25 minutes, use any noods you've got, done and done.
- 2 tablespoons butter
- 8 ounces whole wheat spaghetti
- 3 1/2 cups chicken or vegetable stock
- 1 lemon
- salt and pepper
- 1 tablespoon grated parmesan cheese
- Heat a large lidded skillet to medium-high heat. Add one tablespoon of the butter and the noodles. Toss the noodles in the skillet for a minute or so to coat them in the butter and toast them slightly. Pour the stock into the skillet and reduce the heat to medium low.
- Cover the skillet and let the noodles simmer for 15 minutes, stirring once during the cooking time. While the noodles are cooking, zest the lemon and cut it in half. After 15 minutes, remove the lid and toss the noodles again; taste for doneness. When the noodles are done (you may need more stock or some water depending on the brand of noodles you choose), add the rest of the butter, the juice of half the lemon, half the lemon zest, and the parmesan to the skillet.
- Use tongs to toss everything together, tasting as you go and adding salt and pepper until the pasta is very flavorful. If the pasta is dry, splash in more stock or water to achieve a bit of sauce that evenly coats the noodles.
- Serve topped with extra pepper, the rest of the lemon zest, and more parmesan if you'd like. Enjoy!
Use any pasta you like! Cooking time may need to increase; I love angel hair for this because it cooks so quickly. A shorter pasta like penne will need more time; just check it after the first 15 minutes and add more stock and time until the noodles are cooked through.
Salt quantity here depends on what kind of salt you use and how much salt your stock has in it. Add pinches of salt with every step, and likely a bit more at the end. The pasta should be VERY flavorful when cooked, and that's generally because food has the correct amount of salt.
Keywords: Vegetarian One Pot Pasta, lemon pepper pasta, lemon butter garlic pasta sauce