Lemon Basil Pasta Recipe

A serving of lemon basil pasta in a white bowl.

5 from 1 vote

This lemon basil pasta is an easy, delicious, budget-friendly dinner or lunch recipe. It's perfect for entertaining but works equally well for a casual weeknight meal.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Servings:

Calories: 278.5kcal

Author: Jennifer Bell

Equipment

Microplane zester or regular grater

Ingredients

1 lemon
3/4 pounds pasta (approximately 340 grams)
1/3 cup fresh basil leaves (tightly packed)
1/4 cup reserved cooking water from the pasta
3 tablespoons extra virgin olive oil
1 teaspoon finely chopped garlic
3/4 teaspoon salt (or to taste)
Optional: garnish with freshly cracked black pepper and a sprig of fresh basil

Instructions

Remove the zest from the lemon using a microplane zester or regular grater, then add it to a bowl.
Squeeze the lemon juice into the bowl with the zest.
Chop the basil (use the chiffonade method to create thin strands, or just roughly chop it).
Begin cooking the pasta according to the instructions on the package.
While the pasta is cooking, add the finely chopped garlic and olive oil to a large pan on the stove set to medium heat.
Cook for 2-3 minutes or until the garlic is sizzling and fragrant, then turn the heat off.
When the pasta is almost finished cooking, remove 1/4 cup of the cooking water and reserve it.
When the pasta is finished cooking, drain it and add it to the pan with the olive oil and garlic.
Add the lemon juice and zest, basil, salt, and reserved pasta water, then mix well.
Garnish with freshly cracked black pepper and a sprig of fresh basil, if desired, then serve.

Notes

Store this lemon basil pasta in an airtight container in the fridge for up to three days.
Optional additions include crushed red pepper flakes, roasted vegetables, or a handful of toasted pine nuts.

Nutrition