Gemelli Garlic Lemon Pasta Recipe (One Pot)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 people
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Calories
413 kcal
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Course
Main Course
Gemelli Garlic Lemon Pasta Recipe (One Pot)
Description
Gemelli Garlic Lemon Pasta Recipe (One Pot) uses gemelli pasta cooked directly in broth with minced garlic for infused flavor and a tender bite. The pasta absorbs broth while steaming, with optional chopped broccoli included early for preferred tenderness. After cooking, fresh lemon zest and juice brighten the dish alongside Parmesan cheese, creating a creamy, light sauce. Baby spinach and quartered artichoke hearts are stirred in last to wilt gently without overcooking. Italian parsley adds herby freshness, balanced by a hint of salt. A drizzle of white truffle oil and extra shaved Parmesan at serving enhance the earthy, bright profile.
The dish offers a creamy yet fresh pasta experience featuring garlic and lemon as key notes. The method of cooking pasta in broth reduces pots to wash and intensifies flavor. Inclusion of vegetables like broccoli and spinach adds color and nutrition. This recipe fits well for meatless meals and can accommodate many add-ins, providing a satisfying and versatile pasta option.
Serve the pasta immediately with lemon wedges and parsley garnish alongside simple salads or grilled proteins if desired. The lemon and garlic keep the pasta flavorful but light, making it suitable for spring or summer dining.
Broccoli requires timing attention: chopped small and steamed in the pasta pot for 2 to 5 minutes depending on texture preference. Follow notes to achieve crisp or tender broccoli. Adjust salt after cooking since broth may add varying saltiness. Reserve any excess cooking liquid for adjusting sauce consistency if needed.
Ingredients
- 8 ounces gemelli pasta (or use pasta of choice, note this is half a bag)
- 2 cups chicken broth may sub with vegetable broth
- 2 cloves garlic minced
- 1/2 cup heavy cream may use half and half
- 1/4 cup Parmesan Cheese fresh grated
- 1/4 cup Parmesan Cheese fresh shaved (or increase above to ½ cup)
- ⅛-¼ cup flat-leaf parsley chopped, Italian
- 1/2 lemon zest whole lemon and use half to garnish, zest
- 1 ½ - 2 tablespoons lemon juice fresh squeezed, about ½ a lemon
- 1 crown broccoli chopped small (optional)
- 15 ounce artichoke hearts brine or marinated, quartered (optional)
- 2 cups baby spinach
- white truffle oil drizzle if desired, for serving, La Tourangelle brand
- ½-1 teaspoon kosher salt Optional, try the pasta before adding if you are watching your salt
Instructions
- Pour pasta into a deep pot or 4 quart dutch oven (larger if doubling). Add minced garlic and broth. Bring to a boil, then reduce heat, cover and cook pasta according to package directions, al-dente. See notes for broccoli if adding.
- When pasta is cooked, you should only have a little broth left, if too much, ladle some out and reserve. Add lemon zest and lemon juice, give it a good stir.
- Add heavy cream and the spinach and artichoke hearts if using and stir to wilt, covering the top if needed.
- Finally stir in the Italian parsley, reserving a little for garnish, then grated parmesan cheese, mixing it in to melt. Taste and add salt if needed.
- Serve with a little chopped parsley, a lemon wedge, leftover lemon zest, a drizzle of truffle oil and shaved parmesan.
Notes
- Chop broccoli into small stalks and steam with pasta for 2-5 minutes, adjusting time for desired doneness.
- Start with less salt and add after tasting, as broth may contain sodium.
- Use leftover pasta cooking liquid to thin the sauce if needed.
- This recipe can be adapted with your preferred pasta shape and additional proteins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 413kcal | 21% |
| Carbohydrates | 51g | 17% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 42mg | 14% |
| Sodium | 654mg | 27% |
| Potassium | 383mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 2117IU | 42% |
| Vitamin C | 13mg | 14% |
| Calcium | 207mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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