Creamy One-Pot Lemon and Garlic Spaghetti

Ingredients

• •12 ounces dried spaghetti
• •4 cloves garlic, finely minced
• •3 tablespoons extra virgin olive oil
• •3 cups low-sodium chicken or vegetable broth
• •1/2 cup heavy cream
• •1/4 cup fresh lemon juice
• •1 tablespoon lemon zest
• •3/4 cup freshly grated Parmesan cheese
• •1/4 cup fresh flat-leaf parsley, chopped
• •1/2 teaspoon kosher salt
• •1/2 teaspoon freshly cracked black pepper
• •1/4 teaspoon crushed red pepper flakes

Instructions

1. 1In a large pot or deep skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant and lightly golden, being careful not to burn it.
2. 2Pour in the broth, heavy cream, lemon zest, salt, and red pepper flakes. Bring the mixture to a gentle boil.
3. 3Add the spaghetti to the pot. As the pasta softens, use tongs to submerge it completely. Cook over medium heat, stirring frequently to ensure the pasta does not stick to the bottom and the sauce emulsifies correctly.
4. 4Continue cooking for approximately 10 to 12 minutes, or until the pasta reaches an al dente texture and the liquid has reduced into a thick, creamy sauce that coats the noodles.
5. 5Remove the pot from the heat. Stir in the fresh lemon juice and grated Parmesan cheese until the cheese is fully melted and the sauce is glossy.
6. 6Taste and adjust seasoning with additional salt or pepper if needed. Garnish with fresh parsley and a final dusting of Parmesan and cracked black pepper before serving immediately.