One-Pot, 15-Minute Pasta Limone
Looking for proof that dinner doesn’t have to require a trip to the store or an overflowing pantry? Look no further. This one-pot, 15-minute pasta limone is like dinner in your back pocket: You likely have most of the ingredients in your kitchen already, and it comes together in practically no time (well, 15 minutes, to be precise). Best of all, it’s completely hands-off, because all you do is throw all the ingredients into a pot and boil them.
Better yet, it’s adaptable to boot. Don’t have leeks? Try shallots. Prefer short pasta? Rigatoni limone might not have the same ring to it, but it will taste just as delicious. Is it OK to make this every night this week? (Asking for a friend.)
12 ounces spaghetti, linguine or bucatini
2 leeks, thinly sliced
2 garlic cloves, thinly sliced
Zest and juice of 1 lemon, plus more lemon zest for serving
3 sprigs basil, plus more for serving
1 teaspoon kosher salt
¾ teaspoon freshly ground black pepper, plus more for serving
1 cup grated Parmesan cheese
1. Combine the pasta, 4½ cups water, leeks, garlic, lemon zest, basil, salt and pepper in a large skillet with 2-inch sides.
2. Bring the water to a boil and cook, stirring occasionally, until the water is nearly gone and the pasta is fully cooked, 8 to 10 minutes.
3. Add the lemon juice and Parmesan, and toss to combine. Season with salt and pepper to taste. Garnish with basil leaves and lemon zest.