Lemon Basil Pasta Recipe
Servings: 4 Servings
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 ground 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)
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 noodles, 1 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 oil, ½ cup freshly grated parmesan cheese, ½ cup fresh lemon juice, ½ teaspoon salt, ½ teaspoon ground 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 butter, 4 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 leaves, 1 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.
Nutrition Facts
Lemon Basil Pasta Recipe
Serving Size
4 ounces
Amount per Serving
Calories
681
% Daily Value*
Fat
27
g
42
%
Saturated Fat
10
g
50
%
Trans Fat
0.3
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
33
mg
11
%
Sodium
588
mg
25
%
Potassium
331
mg
9
%
Carbohydrates
90
g
30
%
Fiber
4
g
16
%
Sugar
4
g
4
%
Protein
19
g
38
%
Vitamin A
427
IU
9
%
Vitamin C
15
mg
18
%
Calcium
151
mg
15
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
