This Lemon Basil Pasta stands out for its bright, zesty flavor and creamy yet light texture.
The combination of lemon, garlic, and fresh basil creates a refreshing dish that feels both indulgent and wholesome.
Nutritionally, it balances healthy fats from olive oil and nuts in Parmesan with plant-based protein from the pasta and dairy protein from Parmesan.
The dish also offers a boost of Vitamin C from fresh lemon, along with calcium for bone health.
Compared to heavier cream sauces, this recipe is lower in saturated fat and easy on digestion, making it a smart everyday choice.
Quick to prepare in under 20 minutes, it’s an excellent weeknight dinner or meal-prep option that’s simple yet satisfying.
Must-Have Tools for Perfect Results
All-Clad Stainless Steel Stockpot
Essential for boiling pasta evenly while preventing sticking. A versatile kitchen staple for soups, stews, and large-batch cooking.
Lodge Cast Iron Skillet
Perfect for building the garlic-butter sauce with even heat retention. Doubles as a lifelong tool for searing meats and roasting vegetables.
Microplane Premium Zester
Delivers fine, fluffy lemon zest that maximizes citrus flavor. Also excellent for grating Parmesan, nutmeg, or even chocolate.
OXO Good Grips Garlic Press
Quickly minces garlic with minimal effort, keeping your hands odor-free. Handy for stir-fries, marinades, and dressings beyond this pasta.
Cuisinart Fine Mesh Strainer
Ideal for saving pasta water, which is key for a silky sauce. A multi-use tool for rinsing grains, sifting flour, or straining stocks.
Creamy Lemon Basil Pasta
Equipment
- 1 Large Stockpot
- 1 Cast Iron Skillet
- 1 Microplane Zester
- 1 Garlic Press
- 1 Fine-mesh strainer
- 1 Wooden spoon
Ingredients
- 12 oz linguine or other long pasta
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic minced
- ¼ cup heavy cream
- 1 large lemon juice + zest
- 1 oz fresh basil thinly sliced (about 1 ½ cups)
- 2 oz Parmesan cheese freshly grated (about ⅔ cup)
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Boil the Pasta: Fill a large stockpot with water, add a generous pinch of kosher salt, and bring it to a rolling boil. Add the linguine and cook according to the package directions until al dente, firm but tender. Just before draining, carefully scoop out one cup of the starchy pasta water and set it aside; this liquid will help create a silky sauce later. Drain the pasta thoroughly and keep it warm.
- Start the Base Sauce: In a large skillet or cast iron pan, heat the olive oil and butter together over medium heat until melted and gently bubbling. Add the minced garlic and sauté for 1–2 minutes, stirring often, until it softens and becomes fragrant. Be careful not to let the garlic brown, as this can create a bitter flavor. Once aromatic, remove the skillet from direct heat while waiting for the pasta.
- Combine Pasta and Cream: Return the skillet to medium heat and add the drained pasta directly into the garlic-butter mixture. Pour in the heavy cream along with about ¼ cup of the reserved pasta water, tossing the pasta well with tongs or a wooden spoon. Stir continuously so the noodles absorb the sauce, adding more pasta water if the mixture appears dry or sticky. The goal is a glossy, well-coated texture.
- Add Bright Lemon Flavor: Once the pasta is evenly coated, remove the skillet from the heat to prevent curdling. Stir in the freshly squeezed lemon juice and the finely grated lemon zest, distributing the citrus evenly through the pasta. This step brightens the flavors without making the sauce heavy, creating a refreshing balance.
- Fold in Fresh Basil: Scatter the thinly sliced basil ribbons over the pasta and gently toss to combine. The residual heat from the pasta will soften the basil just enough to release its fragrance while keeping its fresh, herbal taste intact. Add extra basil if you’d like a bolder flavor.
- Season and Balance: Taste the pasta carefully, then season with kosher salt and freshly cracked black pepper as needed. Adjust to your preference, remembering that Parmesan will add extra saltiness. If the sauce thickens too much at this stage, loosen it with another splash of reserved pasta water.
- Finish and Serve: Transfer the pasta to a large serving bowl or individual plates. Generously sprinkle with freshly grated Parmesan cheese, and garnish with extra basil leaves or a lemon wedge for presentation. Serve immediately while warm, with extra Parmesan on the side for anyone who loves a cheesier finish.
Notes
- Use any long pasta you prefer — linguine, spaghetti, or tagliatelle all pair beautifully with this sauce.
- Save plenty of pasta water before draining; it’s the secret to a creamy, cohesive sauce.
- Always add lemon juice off the heat to prevent bitterness or curdling.
- For a heartier version, toss in grilled chicken, sautéed shrimp, or roasted vegetables.
- Fresh basil makes a difference — dried basil won’t deliver the same vibrant flavor.
- Leftovers reheat best with a splash of pasta water or a drizzle of olive oil.
Chef’s Secrets for Perfect Flavor
The magic of this recipe lies in balancing richness with freshness.
The butter and cream create a luscious coating, while the olive oil and pasta water keep it light.
Zesting the lemon before juicing ensures you capture maximum flavor without waste.
Always remove the skillet from the heat before adding lemon juice, as acidity can split the sauce if it’s too hot.
To intensify the basil’s aroma, slice it into fine ribbons at the last minute — this prevents bruising and keeps it fragrant.
Finally, grate your Parmesan fresh; pre-shredded cheese doesn’t melt as smoothly and won’t deliver the same nutty depth.
Serving Suggestions for Every Occasion
This pasta makes a stunning centerpiece but can also complement a variety of meals.
For a lighter dinner, serve it with a crisp green salad dressed with vinaigrette.
To make it heartier, top with grilled chicken breast, shrimp, or pan-seared salmon.
Add roasted vegetables like zucchini, asparagus, or cherry tomatoes to boost fiber and color.
A loaf of crusty Italian bread or garlic knots works beautifully to mop up extra sauce.
For wine pairing, a chilled Sauvignon Blanc or Pinot Grigio enhances the citrusy notes, while sparkling water with lemon makes a refreshing non-alcoholic option.
Storage Tips to Keep Freshness
Lemon Basil Pasta is best enjoyed fresh, but leftovers can still be delicious.
Store cooled pasta in an airtight container in the refrigerator for up to three days.
To reheat, place it in a skillet with a splash of pasta water or broth to loosen the sauce and restore creaminess.
Avoid reheating in the microwave if possible, as it can dry out the pasta.
If you want to prepare ahead, cook the pasta slightly under al dente and finish it with sauce right before serving.
Fresh basil should always be added at the last moment for optimal flavor.
Frequently Asked Questions About Pasta
1. Can I use gluten-free pasta?
Yes, gluten-free pasta works well in this recipe. Just keep an eye on the cooking time, as many gluten-free varieties cook faster and can become mushy if overdone.
2. What can I substitute for heavy cream?
You can use half-and-half, Greek yogurt, or even a splash of milk with a bit of extra butter. Keep in mind that lighter alternatives may yield a thinner sauce.
3. Can I make this recipe vegan?
Absolutely! Swap butter for vegan butter, use plant-based cream, and replace Parmesan with nutritional yeast or vegan Parmesan for a dairy-free twist.
4. How do I prevent the garlic from burning?
Cook garlic over medium heat, stirring constantly, and remove the skillet from the heat once it becomes fragrant. Burnt garlic turns bitter quickly, so watch it closely.
5. Is this pasta good for meal prep?
Yes, though it’s best enjoyed fresh, it holds up well for two to three days in the fridge. Reheat gently on the stove with a splash of water or broth to revive the sauce.
This recipe has been adapted and simplified from the original version by pinchandswirl. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
