You may have seen Martha Stewart's One-Pan Pasta floating around the Internet lately. It seems like many of my favorite bloggers have made this dish and raved about it. As good (and easy) as it sounds, I don't like loose tomato skin and the thought of trying to remove the skin after cooking turned me off from making the dish.
Then Josie posted this spinoff, Creamy Lemon One-Pot Pasta, and I rejoiced. I could finally try the one-pot pasta without worrying about tomato skin.
This smelled divine while it was cooking and tasted even better. It's like a lighter and easier Alfredo sauce with hints of citrus. Baby Girl had three servings, proclaiming me the "best cook ever" as she was eating. Thanks for coming up with this one, Josie!
Creamy Lemon One-Pot Pasta
As seen on Pink Parsley, inspired by Martha Stewart
12 oz. dried pasta (I used spaghetti)
2 cups thinly sliced onion
3 garlic cloves, minced
pinch of red pepper flakes
2 sprigs of fresh basil
2 tablespoons olive oil
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 1/2 cups water
1 (12-oz) can evaporated milk
1/2 cup white wine
1 tablespoon lemon zest
1/4 cup heavy cream
1/2 cup freshly shredded Parmesan cheese
2 tablespoons fresh lemon juice
In a large straight-sided skillet, combine the pasta, onion, garlic, red pepper flakes, basil, olive oil, salt, black pepper, water, milk, wine, and lemon zest.
Bring to a boil over medium-high heat, using tongs to turn and stir the pasta often. Boil until the noodles are al dente and most of the liquid has evaporated/been absorbed, 8-12 minutes.
Remove from heat, remove the sprigs of basil, and stir in the cream, Parmesan cheese, and lemon juice. Allow to sit for 5 minutes, stir again, and divide among bowls.
Serve with additional Parmesan cheese and basil, if desired.