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Lemony Spaghetti with Garlic and Pine Nuts for One

By Sam Block

Published on July 16, 2020

Time

30 minutes

Yield

Serves 1

Lemony Spaghetti with Garlic and Pine Nuts for One

Ingredients

2 garlic cloves, minced2 tablespoons oil, divided2 cups chicken or vegetable broth 3 ounces spaghetti ⅛ teaspoon red pepper flakes ¼ cup chopped fresh basil or parsley2 tablespoons Parmesan cheese, grated2 tablespoons toasted pine nuts ½ teaspoon grated lemon zest plus 2 teaspoons juice

Before You Begin

You can use just about any shape pasta you prefer in this dish, though covered cooking times will vary slightly. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe. This recipe is from Cooking for One, which includes more than 160 perfectly-portioned recipes for the solo diner.

Instructions

  1. Cook garlic and 1 tablespoon oil in 12-inch nonstick skillet over low heat, stirring frequently, until garlic is pale golden brown, 7 to 10 minutes. Stir in broth, spaghetti, and pepper flakes and bring to boil. Cover and simmer vigorously over medium-high heat, stirring occasionally, until pasta is nearly tender, about 10 minutes. Uncover and continue to cook, stirring occasionally, until sauce is thickened slightly, 3 to 6 minutes. Off heat, stir in remaining 1 tablespoon oil, basil, Parmesan, pine nuts, and lemon zest and juice. Season with salt and pepper to taste. Serve. 
Lemony Spaghetti with Garlic and Pine Nuts for One
Photography by Steve Klise. Styling by Catrine Kelty.

Lemony Spaghetti with Garlic and Pine Nuts for One

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Time

30 minutes

Yield

Serves 1

Ingredients

2 garlic cloves, minced
2 tablespoons oil, divided
2 cups chicken or vegetable broth
3 ounces spaghetti
⅛ teaspoon red pepper flakes
¼ cup chopped fresh basil or parsley
2 tablespoons Parmesan cheese, grated
2 tablespoons toasted pine nuts
½ teaspoon grated lemon zest plus 2 teaspoons juice

Test Kitchen Techniques

Ingredients

2 garlic cloves, minced
2 tablespoons oil, divided
2 cups chicken or vegetable broth
3 ounces spaghetti
⅛ teaspoon red pepper flakes
¼ cup chopped fresh basil or parsley
2 tablespoons Parmesan cheese, grated
2 tablespoons toasted pine nuts
½ teaspoon grated lemon zest plus 2 teaspoons juice

Test Kitchen Techniques

Ingredients

2 garlic cloves, minced
2 tablespoons oil, divided
2 cups chicken or vegetable broth
3 ounces spaghetti
⅛ teaspoon red pepper flakes
¼ cup chopped fresh basil or parsley
2 tablespoons Parmesan cheese, grated
2 tablespoons toasted pine nuts
½ teaspoon grated lemon zest plus 2 teaspoons juice

Test Kitchen Techniques

Why This Recipe Works

No more pulling out two pots (not to mention washing them) just to get pasta on your plate—this bright, fresh, single serving of lemony pasta is made in a single skillet (not even a heavy pot), cooking liquid and all. We built in flavor from the beginning by toasting our garlic low and slow until the natural sugars created sticky, almost candy-like flavor. When the pasta was nearly ready, we uncovered the skillet and reduced the liquid, which melded with the starch from the pasta resulting in a luscious sauce that coated the noodles perfectly. Lots of lemon, savory Parmesan, and crunchy pine nuts transformed this quick weeknight meal into a sophisticated dish you’ll be making time and time again. 

Before You Begin

You can use just about any shape pasta you prefer in this dish, though covered cooking times will vary slightly. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe. This recipe is from Cooking for One, which includes more than 160 perfectly-portioned recipes for the solo diner.

Instructions

  1. Cook garlic and 1 tablespoon oil in 12-inch nonstick skillet over low heat, stirring frequently, until garlic is pale golden brown, 7 to 10 minutes. Stir in broth, spaghetti, and pepper flakes and bring to boil. Cover and simmer vigorously over medium-high heat, stirring occasionally, until pasta is nearly tender, about 10 minutes. Uncover and continue to cook, stirring occasionally, until sauce is thickened slightly, 3 to 6 minutes. Off heat, stir in remaining 1 tablespoon oil, basil, Parmesan, pine nuts, and lemon zest and juice. Season with salt and pepper to taste. Serve. 

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