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One-Pot Creamy Pesto Pasta with Lemon Zest

A close-up of a serving of creamy pesto pasta (penne) topped with grated Parmesan cheese on a white plate.
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Make this rich, velvety pesto pasta in one pot for fast cooking and minimal cleanup. This vegetarian dish is ready in under 20 minutes.

Ingredients

Scale
  • 12 oz pasta (penne or rotini work well)
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1/2 cup prepared basil pesto
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste

Instructions

  1. Place the pasta and vegetable broth into a large pot or Dutch oven. Bring the mixture to a boil over high heat.
  2. Once boiling, reduce the heat to medium-low, cover the pot, and cook for about 10 to 12 minutes, stirring occasionally until the pasta is al dente and most of the liquid has been absorbed.
  3. Remove the pot from the heat. Stir in the heavy cream, basil pesto, Parmesan cheese, lemon zest, and lemon juice.
  4. Stir continuously until the sauce is smooth and coats the pasta evenly. If the sauce seems too thick, add a splash of hot water or reserved pasta water until you reach your desired consistency.
  5. Season with salt and pepper to your preference.
  6. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a non-vegetarian meal, add 1 cup of cooked, shredded chicken during the final stirring step.
  • If you are planning your weekly meals, this recipe fits well into a simple meal planning schedule for quick dinners.
  • To keep this dish gluten-free, use your preferred gluten-free pasta shape.

Nutrition

Find it online: https://www.unfoldrecipes.com/creamy-pesto-pasta-recipe-20-minutes/