One Pot Pasta Al Limone with Saint Phillip
We ADORE this recipe so much it’s one of our go-to weekly dishes. It’s fresh, citrusy, cheesy with a little kick and has little to no prep or dishes.
This one pot pasta limon is ludicrously easy, delicious and really quick too! Once you learn it, it only takes about 15 minutes to prepare so if you want a lazy dish that’ll definitely impress, this is for you!
1 clove garlic
1/2 cup parsley
1 tbsp Saint Phillip - Roasted Capsicum & Chilli
1 bay leaf (optional)
1 lemon (zest & juice)
1/2 cup parmesan cheese grated
1 packet of pasta, we love long pasta like Pappardelle but you can totally use short pasta too like spirals or rigatoni if it’s what you’ve got.
Optional: Greens like spinach or flat leaf kale is great for this recipe too.
In a cast iron skillet or wide base pot, gently heat a tablespoon of olive oil.
Thinly slice garlic and add to the pan along with the zest of one lemon, some finely chopped parsley and one bay leaf and around 1 tbsp of St. Phillip - Roasted Capsicum & Chilli.
**You can also add finely chopped greens like kale or spinach here too if you’d like!
Fry gently until fragrant and the garlic becomes transparent. You do not want to brown anything in the pan, just cook it through until the flavour starts to incorporate into the oil.
Turn the heat onto low and add a packet of dry pasta. You then want to pour over boiling water just enough to cover your pasta.
Throw in a few pinches of salt and gently stir to stop the pasta from sticking together.
Place a lid on your pan and leave to simmer, checking back every few minutes to give another stir.
You’ll start to notice the water absorbing into the pasta, at which point you’ll want to check to see how cooked it is. If the water looks to be a bit too low and the pasta not yet cooked to your liking, add a touch more water and return to heat.
We want to have the pasta cooked thoroughly until perfectly al dente with the starch from the pasta left in the pan which will be part of our sauce for the next step.
Once you’re happy with how cooked through the pasta is, add the juice of your lemon, black pepper and parmesan cheese then stir thoroughly.
It should emulsify nicely into a thick, smooth sauce. If you’re worried it’s too thick, feel free to add a little more water as it will continue to thicken as it cools.
Using tongs and a ladle, fill a bowl and garnish with more lemon zest, parmesan, olives and salt to taste.