Close up of pasta with lemon basil cream sauce and purple and yellow flowers in the background.
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Weeknight Lemon Basil Pasta

A simple pasta sauce made with heavy cream, fresh lemon juice, sea salt, ground black pepper, and fresh basil. Served over a bed of spaghetti.
Prep Time10 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner, Main Dish
Cuisine: American, Italian
Keyword: Basil Pasta
Servings: 4 Servings
Calories: 417kcal
Author: Berly's Kitchen

Ingredients

  • 8 ounces Spaghetti (or similar pasta)
  • 1/4 Cup Fresh Basil (whole or chopped)
  • 1 1/2 Tablespoons Fresh Lemon Juice (fresh squeezed preferred)
  • 1 Cup Heavy Cream
  • 1/4 Teaspoon Sea Salt (to taste)
  • 1/4 Teaspoon Ground Black Pepper (to taste)

Instructions

  • First, prepare the pasta per the package instructions. Add a little extra salt to the water for flavor. While the pasta cooks, juice a fresh lemon and chop the basil. Chopping the basil is optional.
  • Next, when the pasta is done, drain it and set it aside in a mixing bowl. Rinse and wipe out the same pot to use for your sauce.
  • Then, on medium-low heat, slowly heat the heavy cream and basil until it steams (approximately 10 to 12 minutes). Don't let it come to a boil or it will break. 
  • Last, add the lemon juice to the basil cream sauce. Stir in the salt and pepper as the sauce thickens. You can remove it from the heat because the lemon juice will react to the cream and thicken it naturally. Add the pasta back to the pot and toss it until it's evenly coated. Serve while hot.

Notes

The calories listed are an approximation based on the ingredients. Actual calories may vary. The dish can be stored in a sealed container in your fridge for up to 48 hours. Serve with shredded parmesan cheese.

Nutrition

Calories: 417kcal | Carbohydrates: 44g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 81mg | Sodium: 171mg | Potassium: 171mg | Fiber: 1g | Sugar: 1g | Vitamin A: 955IU | Vitamin C: 2.8mg | Calcium: 53mg | Iron: 0.8mg
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