Creamy Lemon Basil Pasta
A refreshing pasta dish with creamy lemon-basil sauce, garlic, and Parmesan. Ready in 20 minutes, it’s vibrant, light, and satisfying — perfect for busy weeknights or effortless entertaining with simple pantry staples.
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.