One Pot Greek Lemon Dill Pasta Recipe

There’s something incredibly comforting about diving into a bowl of pasta, and when that pasta is infused with the bright flavors of lemon, dill, and cherry tomatoes, it becomes a culinary adventure you won’t want to miss. Join me as we create this delightful One Pot Greek Lemon Dill Pasta—it’s fresh, fragrant, and finished in a flash!

I love making lively plates that are as nutritious as they are delightful, and this One Pot Greek Lemon Dill Pasta is a perfect model. It marries tart lemon juice and fresh dill with hearty linguine and sweet cherry tomatoes, bursting with flavor.

My favorite part is the added feta cheese, which brings creamy coolness and richness. Not only is this reel-to-reel meal easy to make, but it’s also chock-full of Mediterranean goodness, making it a satisfying and healthful choice for any night of the week.

Ingredients

• Linguine or Spaghetti: Provides carbohydrates for energy and serves as the dish’s base.
• Extra-Virgin Olive Oil: Contains healthy fats, adding richness and depth.
• Garlic: Adds aromatic depth, with potential antioxidant and heart health benefits.
• Lemon Zest & Juice: Offers a zesty tang with vitamin C for immune support.
• Vegetable or Chicken Broth: Infuses umami flavor and aids in cooking pasta.
• Cherry Tomatoes: Provides sweetness and antioxidants like lycopene.
• Feta Cheese: Adds creamy, tangy flavor, with calcium and protein.
• Fresh Dill & Parsley: Brings fresh, bright herbal notes and vitamins A, C, and K.
• Pine Nuts: Optional crunch with healthy fats and protein.

Ingredient Quantities

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• 12 oz (340 g) linguine or spaghetti
• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice (about 1-2 lemons)
• 2 1/2 cups low-sodium vegetable broth or chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh dill, chopped, plus more for garnish
• 1/4 cup fresh parsley, chopped, optional for garnish
• Pine nuts for garnish (optional)

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How to Make this

1. In a sizeable pot, warm the olive oil on medium heat. Stir in the minced garlic and let cook for nearly 1 minute until it gives off a fragrant aroma—just don’t let it brown.

2. Incorporate the lemon zest and give it a little whirl. Then, the broth, the juice, the salt, and the pepper. Stir again to combine.

3. Simmer the mixture, then add the linguine or spaghetti. Stir now and then to keep it from sticking.

4. Prepare the pasta as the package directs, typically for 9-11 minutes, until the noodles are linguine-like, and you can see some of the pasta’s milky starchy liquid pooled at the bottom of the pot. The key word here is *most*; don’t wait until all the liquid is absorbed.

5. Put the cherry tomatoes in the pot about 3 minutes before the pasta finishes cooking. Keep cooking the mixture, letting the tomatoes get soft.

6. Once the sauce has thickened a bit and the pasta is done, take the pot off the heat.

7. Fold in the crumbled feta cheese and chopped dill, mixing well to combine and allowing the cheese to melt slightly.

8. Adjust the taste of the dish as necessary, and add more salt and/or pepper and/or lemon juice if you would like it to be more salty and/or peppery and/or lemony.

9. Garnish the pasta with more dill and parsley if you wish and serve it hot. If you are using them, sprinkle pine nuts on top for an extra crunch.

10. Relish your One Pot Greek Lemon Dill Pasta straightaway, while it’s still fresh and brimming with the kind of flavor that’s impossible to replicate.

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Zester or grater
4. Measuring cups
5. Measuring spoons
6. Knife
7. Cutting board
8. Citrus juicer (optional)

FAQ

• Q: Can I use another type of pasta?
  
  A: Absolutely! Feel free to use your favorite pasta shape or whichever you have on hand.
• Q: Is it possible to make this dish gluten-free?
  
  A: Yes, you can substitute with gluten-free pasta to make this recipe gluten-free.
• Q: Can I add protein to this pasta?
  
  A: Definitely! Grilled chicken or shrimp would pair wonderfully with the flavors in this dish.
• Q: How do I store leftovers?
  
  A: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.
• Q: Can I use dried herbs instead of fresh?
  
  A: Yes, you can use dried dill and parsley, but reduce the amount by half since dried herbs are more concentrated.
• Q: What can I substitute for feta cheese?
  
  A: You can use goat cheese or ricotta as an alternative to feta.

One Pot Greek Lemon Dill Pasta Recipe Substitutions and Variations

You can use either 12 oz of whole wheat or gluten-free pasta in place of traditional linguine or spaghetti.
3 tablespoons of avocado oil or sunflower oil can replace extra-virgin olive oil.
1 tablespoon lime zest can be a substitute for lemon zest for a different citrus flavor.
1/4 cup apple cider vinegar can replace the fresh lemon juice in this recipe but is not equivalent to the lemon juice in taste.
1/2 cup ricotta cheese or goat cheese can be used instead of feta cheese for a creamier texture.

Pro Tips

1. Use High-Quality Olive Oil: Since this dish relies on a few simple ingredients, using high-quality extra-virgin olive oil will enhance the flavor and ensure a rich and aromatic base.