One-Pot Lemon Summer Pasta
This One-Pot Lemon Summer Pasta is everything a quick, comforting weeknight dish should be, fresh, creamy, zesty, and simple. With pancetta for richness, sweet peas for a pop of green, and a bright lemony cream sauce, this pasta is layered with flavor and comes together in just one skillet. No separate boiling, no draining, just throw it all together and let the magic happen.
It’s an ideal meal for warm nights or lazy dinners, and you can easily toss in arugula or spinach at the end for an extra burst of green. Light, hearty, and full of sunshine,this one’s going in the regular rotation.
Before you get started
Here’s a quick prep list to make the process seamless:
- Diced pancetta
- Zest and juice your lemon
- Mince the garlic and prep onion
- Rinse fresh English peas (or thaw frozen ones)
- Set out your pasta of choice (short shapes like penne or orecchiette work great)
- Measure out chicken broth, cream, and Parmesan
- Wash and dry spinach or arugula if using
What You Need To Make One-Pot Lemon Summer Pasta
See the recipe card below for full measurements. Here’s what you’ll need:
- Pasta of choice
- Chicken broth
- Diced pancetta
- Fresh English peas
- Butter
- Onion
- Garlic
- Heavy cream
- Parmesan cheese
- 1 lemon
- Optional: spinach or arugula for extra greens
How To Make One-Pot Lemon Summer Pasta
1
In a large skillet, cook diced pancetta over medium heat until golden brown and crispy. Drain excess grease, leaving just a thin layer for flavor.
2
Add peas, butter, onion, and garlic to the skillet. Sauté for 2–3 minutes until fragrant and peas begin to soften.
3
Stir in heavy cream, Parmesan, and the zest and juice of one whole lemon. Let the mixture simmer gently for 2–3 minutes.
4
Add in the dry pasta and 1½ cups chicken broth. Stir to combine, cover, and cook over medium-low heat, checking occasionally.
5
As the pasta absorbs the liquid, stir occasionally and add more broth as needed (about ¼ cup at a time) to maintain a creamy consistency. Cook until pasta is al dente, about 10–15 minutes depending on pasta type.
6
Once the pasta is cooked, stir in a handful of spinach or arugula if using. Let it wilt gently into the sauce.
7
Serve hot, topped with extra Parmesan, lemon zest, and freshly ground black pepper. Enjoy immediately.
Commonly Asked Questions
Can I make this vegetarian?
Yes, just omit the pancetta and use vegetable broth instead of chicken broth.
What pasta works best?
Short pasta like penne, fusilli, or farfalle hold the sauce nicely, but any pasta will work.
Can I use frozen peas?
Absolutely! Just add them in frozen—no need to thaw.
One-Pot Lemon Summer Pasta
Ingredients
- 2 cups pasta of choice
- 1-2 cups of chicken broth
- 4 oz pancetta diced
- 6 oz fresh English peas
- 1/2 tbsp butter
- 1 tsp onion
- 1 tsp garlic minced
- 1 cup heavy cream
- 1/4 cup Parmesan cheese
- 1 lemon zested and squeezed
- Optional: Spinach or Arugula
Instructions
- In a skillet, brown your pancetta till golden, remove access grease. Add in peas, butter onion, and garlic. Cook together until peas start to soften
- add in cream, 1 whole melon juiced, and Parmesan, cook until it starts to simmering.
- Add in dry pasta and 1.5 cups broth. Cover and cook until al dente, check occasionally. If it starts to thicken too much add in a little more broth at a time until the right consistency and pasta is cooked!
- Add in arugula or spinach, mix together.
- top with more parm and and lemon zest and serve!
