One Pot Creamy Lemon Ditalini Pasta

This One Pot Creamy Lemon Ditalini Pasta is zesty, comforting, and incredibly easy to make. Built on the rich foundation of garlic, butter, and bone broth, it’s brightened with lemon juice and finished with heavy cream and Parmesan for a luscious texture. Ditalini pasta absorbs all the flavor as it cooks in the broth, eliminating the need to boil separately. With just a handful of ingredients and one pan, it’s a perfect weeknight dinner with bold flavor and minimal cleanup.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 2 bowls

Calories: 916 kcal per serving

Ingredients

3 tablespoons - unsalted butter
1 tbsp - olive oil
3 cloves - garlic
½ lb - ditalini pasta
16 ounces - bone broth
1 - juice of lemon
1 tsp - salt
½ tsp - black pepper
½ tsp - garlic powder
½ tsp - onion powder
¼ tsp - paprika
½ tsp - dried parsley
½ cup - heavy cream
½ cup - grated Parmesan cheese
additional Parmesan

Instructions

In a large skillet over medium heat, melt butter with a dash of olive oil.
Add minced garlic and sauté for 1–2 minutes until fragrant.
Stir in the dry ditalini pasta to coat with the garlic and oil mixture.
Pour in the bone broth and stir to combine.
Add lemon juice, salt, pepper, garlic powder, onion powder, paprika, and parsley. Stir to incorporate.
Bring to a simmer and cook, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
Reduce heat to low. Stir in heavy cream and Parmesan cheese until a creamy sauce forms.
Serve warm, topped with extra Parmesan if desired.

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