Lemon Basil Pasta
This easy lemon basil pasta is bright, buttery, and full of flavor. Make it in under 30 minutes with fresh basil, garlic, and parmesan cheese.
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Our lemon basil pasta is one of those simple recipes that looks fancy but takes almost no time to make. It’s buttery, garlicky, and full of fresh lemon flavor and has just enough parmesan cheese to pull it all together.
You can keep it meatless or add something like shrimp or grilled chicken. No matter how you make it, you’ll want to add this pasta recipe to the rotation.
How to Get a Silky Sauce
The secret’s in the pasta water, so don’t skip it. That starchy water helps bind the sauce so it sticks to the noodles. Add it a little bit at a time until you like the consistency.
Start the sauce while the pasta is boiling. The garlic only needs about 30 seconds in the skillet, just until it becomes fragrant and you start to smell it.
Then you stir in the lemon juice, add the cheese a little at a time, and pour in a splash of pasta water.
Let it simmer for a couple minutes then take it off the heat. That’s it. Toss everything together right in the pan.
Make It a Full Meal
This lemon basil pasta is great on its own, but it also pairs really well with:
- Shrimp or scallops: Sear them in a skillet and toss them in at the end.
- Chicken breast: Slice up some Greek yogurt chicken, and lay it over the pasta.
- Baked salmon: Serve it on the side or flake it into the noodles.
Add a side salad and garlic bread if you’re serving a crowd. If you happen to have a lot of basil leaves leftover, use them to make a pitcher of our basil lemonade.
Leftovers and Storage
If you’ve got leftovers, store them in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it sits, so add a splash of water or broth before reheating.
This one doesn’t freeze well because of the cheese and lemon juice, but it comes together so fast there’s really no need to make it ahead.
More Pasta Recipes You’ll Love
- Simple Tomato Basil Pasta
- Easy Slow Cooker Creamy Chicken Pasta
- Garlic Butter Sauce for Pasta
- Tuscan Chicken Pasta
- Chicken Pesto Pasta Recipe
- Angel Hair Pasta Recipe
Ingredients
- 16 ounces linguine noodles
- 1 cup reserved pasta water
- ¼ cup extra virgin olive oil
- ½ cup freshly grated parmesan cheese, plus more for garnish
- ½ cup fresh lemon juice, from about 2–3 large lemons
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 2 tablespoons chopped fresh basil leaves
- 1 tablespoon lemon zest
- Chopped basil or parsley, for garnish (optional)
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Instructions
- Bring a large pot of salted water to a boil. Cook the pasta to al dente, about 1 minute less than the package directions. Reserve 1 cup of pasta water before draining.16 ounces linguine noodles1 cup reserved pasta water
- While the pasta cooks, whisk together the olive oil, parmesan, lemon juice, salt, and pepper in a small bowl. Set aside.¼ cup extra virgin olive oil½ cup freshly grated parmesan cheese½ cup fresh lemon juice½ teaspoon salt½ teaspoon black pepper
- In a large skillet over low heat, melt the butter. Add the minced garlic and sauté for about 30 seconds, just until fragrant.3 tablespoons unsalted butter4 garlic cloves
- Stir in the lemon-parmesan mixture and about ½ cup of the reserved pasta water. Simmer for 2–3 minutes, then remove from heat.
- Add the cooked pasta, chopped basil, and lemon zest to the skillet. Toss to combine. Add more pasta water as needed to loosen the sauce.2 tablespoons chopped fresh basil leaves1 tablespoon lemon zest
- Garnish with extra parmesan and fresh herbs, if desired. Serve warm.
Notes
- Servings: The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 4 ounces of pasta. Actual calories will vary.
- Fresh ingredients matter: Use fresh lemon juice, zest, basil, and garlic for the best flavor.
- Grate parmesan off the block: Pre-shredded cheese doesn’t melt well.
- Almost any pasta shape works: Linguine, penne, or rigatoni are all good options.
- Protein options: Add shrimp, grilled chicken, or salmon to make it a full meal.
- Spice: Red pepper flakes are optional but great if you like a little heat.
- Refrigerating: Leftovers keep for up to 3 days in the fridge; reheat with a splash of water or broth.
- Freezing: This recipe doesn’t freeze well, so it’s best made fresh.
this was delicious! would recommend
Thank you Lui! We appreciate the comment and rating the recipe. Have a lovely day 🙂