If you’re looking for a quick and delicious dinner that combines fresh, vibrant flavors with comforting creaminess, Lemon Basil Pasta is an excellent choice. This dish brings together the bright zest of lemon, the aromatic sweetness of fresh basil, and a smooth, creamy sauce that perfectly coats linguine noodles. It’s a dish you can have on the table in under 30 minutes, making it a perfect option for busy weeknights when you want something tasty but don’t want to spend hours cooking. With its simple ingredients and straightforward preparation, you’ll find this recipe both satisfying and easy to make.
Why We Love This Lemon Basil Pasta Recipe
You will appreciate how this pasta dish balances lightness and richness effortlessly. The lemon adds a refreshing tang that cuts through the creaminess, preventing the dish from feeling heavy. Fresh basil contributes a fragrant herbal note that elevates the entire meal. It’s a vegetarian-friendly recipe that feels indulgent without being overwhelming. Plus, you can whip it up quickly using ingredients you likely already have on hand. It’s an all-around winner for weeknight meals, gatherings, or anytime you want a comforting yet bright pasta dish.
Ingredients about Lemon Basil Pasta
- 1 lb dried pasta (linguine recommended)
- 8 ounces (1 cup) heavy cream
- Zest of 1 lemon
- 3 tablespoons lemon juice
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 3/4 cup finely shredded fresh basil leaves, plus extra for garnish
- Black pepper, to taste
- Shredded Asiago or Parmesan cheese, for serving
How to Make Lemon Basil Pasta Directions
Start by boiling a large pot of water. Add salt generously to season the pasta water, which helps flavor the noodles from within. Cook the linguine until it reaches al dente — tender but still firm to the bite. Once cooked, drain the pasta, but save about one cup of the starchy pasta water. Toss the pasta lightly with a splash of olive oil to prevent sticking, and set it aside.
While the pasta cooks, pour the heavy cream into a large saucepan over medium heat and bring it to a gentle simmer. Add the lemon zest, lemon juice, and salt to the cream and stir well to combine the flavors. Then, add the butter in small pieces, stirring until it melts completely into the sauce, creating a smooth and velvety texture. Taste your sauce and feel free to add a little more lemon juice if you prefer a brighter, more tangy flavor.
Next, stir in the finely shredded fresh basil leaves. The heat will help release their fragrance, infusing the sauce with a lovely herbal aroma. Add the cooked pasta directly into the sauce, tossing everything together gently to coat each strand of linguine in the creamy lemon basil sauce.
If the sauce feels too thick, gradually add small amounts of the reserved pasta water. This will loosen the sauce and help it cling better to the pasta. Toss until you achieve the desired consistency.
Serve the pasta immediately, garnished with additional shredded basil or small fresh basil leaves. Sprinkle freshly ground black pepper over the top and finish with a generous shower of shredded Asiago or Parmesan cheese to add a savory, nutty finish.
How to Serve Lemon Basil Pasta
This pasta shines when served warm and fresh. It works wonderfully as a standalone meal thanks to its creamy, tangy, and herbaceous flavors. To complete the plate, you might pair it with a crisp green salad dressed in a light vinaigrette, which adds contrast and freshness.
For a heartier meal, consider serving it alongside roasted or steamed vegetables like asparagus, broccoli, or green beans. A side of garlic bread or crusty artisan bread is also a nice touch for mopping up any leftover sauce on your plate.
Whether plated for a quick family dinner or dressed up for guests, Lemon Basil Pasta delivers a satisfying balance of comfort and elegance that is sure to please your taste buds.
Expert Tips: Lemon Basil Pasta
To make this recipe your own, use these tips to boost the flavor and texture:
- Use freshly grated lemon zest and fresh lemon juice for the brightest citrus notes. Bottled lemon juice can lack the vibrant flavor needed.
- Don’t overcook the pasta. Al dente texture provides the perfect bite and helps the sauce cling better.
- When adding pasta water to the sauce, do so gradually. The starch in the water helps emulsify the sauce and prevents it from becoming watery.
- Fresh basil is key. Avoid dried herbs as they won’t give you the same fresh, fragrant quality.
- If you want a lighter sauce, you can substitute half of the heavy cream with milk or a plant-based milk alternative.
- For an extra flavor boost, try adding a small clove of minced garlic sautéed gently in the butter before adding the cream.
- To enhance richness, stir in a spoonful of grated Parmesan cheese into the sauce before tossing the pasta.
- Season with freshly ground black pepper last to maintain its aromatic punch.
How to Store Lemon Basil Pasta
If you have leftovers, store them in an airtight container in the refrigerator. The pasta and sauce can keep well for up to 3 days. When reheating, add a splash of cream or milk to loosen the sauce as it tends to thicken after chilling. Warm gently on the stove or microwave in short intervals to avoid overcooking or drying out.
Avoid freezing the pasta if possible, as the texture of both the pasta and sauce may change unfavorably when thawed.
Variation of Lemon Basil Pasta
This recipe offers plenty of room for customization based on your preferences and what you have in your kitchen.
- Add cooked chicken breast or shrimp for extra protein and a more substantial meal.
- Swap linguine for whole wheat or gluten-free pasta to fit dietary needs.
- Incorporate vegetables like sautéed zucchini, cherry tomatoes, or spinach for added nutrition and color.
- Mix in a few red pepper flakes for a subtle spicy kick that complements the lemon flavor.
- Use different fresh herbs such as parsley or mint if basil isn’t available.
- Make it vegan by replacing heavy cream and butter with coconut cream or cashew cream and using vegan cheese alternatives.
- For a nuttier twist, sprinkle toasted pine nuts or slivered almonds on top before serving.
These variations allow you to keep the dish exciting while still maintaining the core bright and creamy taste you love.
Frequently Asked Questions About Lemon Basil Pasta
What kind of pasta works best with Lemon Basil Pasta?
Linguine is the ideal choice because its thin, flat shape holds the creamy sauce well. However, you can also use spaghetti, fettuccine, or even penne based on your preference.
Can I use less cream to make this dish lighter?
Yes, you can reduce the amount of heavy cream or substitute half of it with milk or a plant-based milk to lighten the sauce while still keeping it creamy.
How long does it take to prepare Lemon Basil Pasta?
The recipe takes about 25 minutes total, including prep and cooking time, making it a great option for busy weeknights.
Can I prepare the sauce in advance?
You can prepare the lemon cream sauce a few hours ahead, but it’s best to toss it with freshly cooked pasta just before serving for the best texture and flavor.
Is Lemon Basil Pasta suitable for vegetarians?
Absolutely! This recipe contains no meat or fish and is fully vegetarian-friendly.
What cheese should I use to top Lemon Basil Pasta?
Asiago or Parmesan are the best choices for their sharp, nutty flavors that complement the lemon and basil. Feel free to use whichever hard, aged cheese you prefer.
How can I make Lemon Basil Pasta vegan?
Replace heavy cream and butter with coconut cream or cashew cream and use a plant-based cheese substitute. Fresh basil and lemon will keep the flavor fresh and vibrant.
Lemon Basil Pasta
Equipment
- Large Pot
- Saucepan
- Colander
- Mixing Spoon
Ingredients
- 1 lb. dried pasta (linguine recommended)
- 8 oz. heavy cream 1 cup
- 1 each lemon zest
- 3 Tbsp lemon juice
- 0.5 tsp salt
- 2 Tbsp unsalted butter
- 0.75 cup finely shredded fresh basil leaves plus extra for garnish
- black pepper to taste
- shredded Asiago or Parmesan cheese for serving
Instructions
- Boil a large pot of water and add salt. Cook the linguine until al dente according to package directions.
- Once cooked, drain the pasta and reserve about 1 cup of the starchy pasta water. Toss the pasta with a splash of olive oil and set aside.
- In a large saucepan over medium heat, bring the heavy cream to a gentle simmer.
- Add lemon zest, lemon juice, and salt to the cream, stirring well to combine.
- Add butter in small pieces, stirring until melted and the sauce is smooth.
- Stir in the shredded basil leaves, allowing the heat to release their fragrance.
- Add the cooked pasta to the sauce, tossing gently to coat. If the sauce is too thick, add reserved pasta water gradually until you reach the desired consistency.
- Serve immediately, garnished with additional basil, black pepper, and shredded cheese.
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