One-Pot Lemon Herb Pasta

1.Combine the broth, sliced onion, minced garlic, dried oregano, red pepper flakes (if using), salt, and black pepper in a large, deep pot or Dutch oven.

2.Bring the mixture to a rolling boil over high heat.

3.Once boiling, add the spaghetti directly to the pot, ensuring it is mostly submerged. Stir immediately to prevent the pasta from sticking together.

4.Reduce the heat to medium-high and continue to cook, stirring frequently (every 1-2 minutes), for about 10 to 12 minutes, or until the pasta is al dente and most of the liquid has been absorbed, creating a starchy sauce.

5.Remove the pot from the heat. Discard the softened onion slices if desired, or leave them in for extra flavor.

6.Stir in the lemon zest, lemon juice, unsalted butter, and grated Parmesan cheese until the butter and cheese have melted completely and the sauce has emulsified into a creamy consistency.

7.Taste the pasta and adjust seasoning with additional salt or pepper if necessary.

8.Stir in the fresh chopped parsley and basil just before serving. Serve immediately with extra Parmesan cheese on top.