15-Minute, One-Pot Pasta Limone Recipe

The end result isn’t particularly saucy, but that makes it taste light, zesty and refreshing.

Sometimes—uh, most of the time—weeknight dinners involve a time crunch. You’re rushing from work to soccer practice pickup to who knows what, and every minute matters. That’s why our one-pot pasta limone has stood the test of time as a PureWow reader favorite: It’s ready in 15 minutes flat, hardly dirties any dishes and it relies largely on pantry staples, sparing you a trip to the store.

What I love about it, though, is its versatility: Don’t have leeks on hand? Try shallots. Prefer short pasta? Any noodle will do (fusilli and cavatappi are great for scooping up bits of Parm). You can even dress it up to create a heartier meal, serving it alongside grilled chicken or shrimp for added protein. (In the summertime, I like to add cooked, crumbled spicy Italian sausage and grilled corn. It adds a sweet-hot touch that’s *chef’s kiss.*) Want to really lean into the Parm’s salty notes? Add diced pancetta.

On its own, though, this pasta limone is a crowd-pleaser, thanks to its blend of cheesy and citrusy notes. It’s fresh yet filling—and aside from a few minutes of chopping, it’s largely hands-off. (You just throw everything in a pot and let it boil, then garnish.)

“The end result isn’t particularly saucy, but that makes it taste light, zesty and refreshing,” PureWow VP of content and recipe tester Candace Davison explains. “Don’t forget to spritz with a little extra lemon juice just before serving—it brightens up the whole meal.”