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One-Pot Lemon Summer Pasta

One-Pot Lemon Summer Pasta is a quick and easy weeknight dinner made with pancetta, peas, lemon, and creamy Parmesan sauce. Everything cooks in one skillet—no draining required. This bright, flavorful pasta dish is ready in under 30 minutes and perfect for spring or summer meals.
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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!
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