Lemony One-Pot Pasta

A quick and delicious weeknight dinner that leaves only one dish in the sink. May the wonders of one-pot pasta never cease

Servings: 3-4 servings
Kitchen Time:

20 minutes


eggs, milk, wheat


In your kit: 

K&M Garlic & Parmesan Cream Sauce

K&M Fresh Campanelle Pasta

Cherry Tomatoes



Parmesan Flakes

K&M Garlic Parmesan Bread


Pantry Items:

Parchment Paper

Salt & Pepper



  • Preheat oven to 400°F.
  • Unwrap the garlic parmesan bread and place on a parchment-lined sheet tray, butter side up. Bake until golden brown – about 15 minutes.


  • Scoop the garlic & parmesan cream sauce into a large pot, then add equal parts water (we like to use the same jar as a measuring cup) and stir together. Slice the cherry tomatoes in half and add to the pot.
  • Gently add the pasta to the pot and bring to a simmer over medium heat. Stir often and cook until pasta is tender - about 8-10 minutes.
  • Turn off the heat and zest the lemon into the pot. Add however much arugula looks tasty. Season to taste with salt and pepper, add a squeeze of lemon juice, and top with parmesan flakes.


  • Slice the garlic bread and transfer to a plate to serve family style along with the pasta. 

Chef’s Tip: Have a few remaining ingredients? Enjoy a light side salad made from arugula, a squeeze of lemon juice, a drizzle of your best olive oil, and a sprinkle of salt and pepper!

Written by Kitchen & Market
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