Lemon Basil Pasta
A quick and delicious pasta dish featuring creamy lemon sauce and fresh basil, perfect for busy weeknights.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or milk.