One Pot Lemon White Wine Pasta
This ONE POT (you’re welcome) pasta is crave-able. Something about white wine and lemon together that just takes you somewhere else. It’s the perfect meal for this transition into Spring, and for Lent coming up. It’s fresh and light, but still cozy. I crave it, tbh, and you’ll be surprised how incredible this is given that it only takes 20ish minutes and has minimal, fresh ingredients. Add shrimp or chicken or whatever if you’re into putting some protein in it. Anyway, make this and smile.
One Pot Lemon White Wine Pasta
The perfect pasta to transition into Spring with. A Lent favorite. This simple, minimal, one pot pasta is a crowd pleaser and tastes as dreamy as it looks.
Ingredients
- 4 cups chicken broth
- 1 cup white wine
- 1 lb. pasta noodles
- ¾ cup heavy cream
- zest of one lemon
- juice of ½ lemon
- 1 cup parmesan
- 2-3 cups of greens spinach, arugula, kale. etc. would work!
- 1 t garlic powder
- 1 t salt
- 1 t pepper
Instructions
- Add the chicken broth and white wine to a big pot over medium/high heat. Bring to a boil.
- Add your pasta noodles and cook the noodles for the amount of time directed on the box minus 1-2 minutes. For example, if your pasta noodle box tells you to boil the noodles for 10 minutes, boil them for 8.
- Lower the heat to low/medium. Add the heavy cream, lemon zest, and lemon juice. Combine.
- Add the parmesan cheese and stir it over the heat to make sure it's combined completely.
- Add the greens, garlic powder, salt, and pepper. Combine and let it all cook together for 2-4 minutes, or until the greens start to shrink and combine seamlessly with the sauce.
- If the sauce is too thick, add water ½ cup at a time until it's the consistency that you like.
- Top with lemon zest (this is totally optional, but I love that extra added punch of lemon) and enjoy!
