One-Pot Lemon Herb Pasta
A quick, fragrant pasta dish with lemon zest, fresh herbs, and a creamy sauce that. This Italian-inspired one-pot recipe (vegetarian), ready in about 25 minutes, pairs spaghetti, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 4 garlic cloves
- 1 tbsp fresh lemon zest
- 1/4 cup fresh parsley
- 2 tbsp fresh basil
- 2 tbsp lemon juice
- 1 cup vegetable broth
- 1/2 cup kalamata olives
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8 minutes until al dente, reserving 1/2 cup pasta water before draining.
- Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant but not browned.
- Step 3: Stir in 1 tbsp lemon zest, 1/4 cup finely chopped parsley, 2 tbsp chopped basil, 2 tbsp lemon juice, and 1 cup vegetable broth. Simmer for 2 minutes until slightly thickened.
- Step 4: Add drained spaghetti to the skillet along with 1/2 cup reserved pasta water and 1/2 cup pitted kalamata olives. Toss vigorously for 2 minutes until sauce coats strands and becomes creamy.








