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Lemon Basil Pasta combines garlic, cream, fresh basil, and lemon for a silky, flavorful sauce that’s ready in 20 minutes.
You know how some recipes just stick with you? This Lemon Basil Pasta is one of those for me. I created it during a summer when my herb garden went wild, and I was drowning in basil. Now it’s the 20-minute dinner I turn to when I want something bright and comforting at the same time.
This dish comes together in the time it takes to boil pasta. While the pasta cooks, you’ll build the sauce in one skillet with butter, olive oil, garlic, and a splash of cream. Off heat, lemon and basil keep their bite and brightness. It’s quick, satisfying, and tastes like something you’d order—but better, because you made it yourself.
Table of Contents
Recipe at a Glance
- Ready in 20 minutes
- Made with 8 pantry ingredients
- No chopping beyond garlic and basil
- Vegetarian, with easy add-in options
- Perfect for warm weather or a winter reset
Ingredients for Lemon Basil Pasta
- Dried linguine or fettuccine – I’ve tested both and prefer the texture of linguine here, but any long pasta works. If you’re using fresh pasta, increase the weight by about half.
- Extra-virgin olive oil – Use a good one, the kind you’d dip bread in. You’ll taste it.
- Salted butter – I like to use European-style butter because it splatters less and has a richer flavor, but any butter works.
- Garlic – Fresh and finely minced. Keep the heat moderate so it doesn’t brown.
- Heavy cream – A small splash gives the sauce body without making it heavy. Half-and-half works too.
- Lemon (juice and zest) – Fresh is essential. Meyer lemons are lovely if they’re in season.
- Fresh basil – For me, it’s almost the more the better in this recipe.
- Parmesan – Grate it yourself if you can. It melts better and adds a lot more flavor.
- Kosher salt & freshly ground pepper – Season gradually and taste as you go.
How to Make Lemon Basil Pasta
Cook the pasta and start the sauce: Boil your pasta in well-salted water until al dente. Before draining, scoop out a cup of that starchy cooking water—it helps bring the sauce together. While the pasta boils, heat olive oil and butter in a large skillet. Add the garlic and cook it just until fragrant. Pull the pan off the heat to keep the garlic from browning.
Add the pasta and cream: Once drained, add the pasta to the garlic mixture along with a splash of cream and some of the reserved pasta water. Toss everything together over medium heat until it’s glossy and well coated.
Finish with lemon and basil; garnish and serve: Off the heat, stir in lemon juice, zest, and plenty of basil. Season to taste with salt and pepper. Grate fresh Parmesan over the top and scatter a few more basil ribbons if you like. Serve right away.
Pro Tips
- Start the sauce when you drop the pasta—timing matters.
- Add lemon juice off the heat to preserve its brightness.
- Freshly grated Parmesan makes a noticeable difference.
- Save extra pasta water if you think you’ll have leftovers.
- This pasta is best served right away while the sauce is silky.
How to Store and Reheat
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently in a skillet with a splash of pasta water or broth.
- Avoid the microwave if possible, it turns the pasta gummy.
- Refresh with olive oil, lemon juice, and fresh basil just before serving.
FAQ
Too much heat after adding lemon can break it. Pull the pan off the burner before stirring in citrus.
Use olive oil only, coconut cream for body and finish with nutritional yeast instead of Parmesan.
Swap in your favorite GF spaghetti; start tasting for doneness two minutes early.
What to Serve with Lemon Basil Pasta
- Pair with grilled salmon, roast chicken, or a salad like: Arugula Salad, Little Gem Salad or Fennel Apple Salad.
- Stir in extras like zucchini, cherry tomatoes, or rotisserie chicken
- Leftovers hold up for lunch: just add a splash of water or broth, and olive oil or lemon to refresh
Lemon Basil Pasta is more than a 20‑minute dinner; it shows how a handful of basics can make a dish worth repeating. Whether it’s a rushed Wednesday or a lazy Sunday, I bet it earns a permanent spot in your rotation.
More Great 20 Minute Pastas
Lemon Basil Pasta
Video
Ingredients
- 12 ounces dried linguine or other long, slender pasta
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 large garlic cloves minced
- 1/4 cup heavy cream
- 1 large lemon juice and zest
- 1 ounce fresh basil ~1 1/2 cups, thinly sliced, plus more for garnish
- kosher salt and freshly ground black pepper to taste
- 2 ounces parmesan cheese freshly grated, about 2/3 cup
Instructions
Cook the pasta
- Bring a large pot of salted water to boil. Cook linguine according to package directions until firm to the bite (al dente). Drain, reserving 1 cup of pasta water.
Start the sauce
- While the pasta cooks, melt the olive oil and butter in a large skillet over medium heat. Add the garlic and cook just until fragrant and tender, about 1 to 2 minutes. Don’t let it brown. Remove from heat.
Toss everything together
- As soon as you've drained the pasta, set skillet with garlic mixture over medium heat. Add drained, cooked pasta, heavy cream and 1/4 cup of reserved cooking water and toss to coat. Cook and stir until pasta is well coated and heated through, adding more cooking water if pasta seems dry.
Finish and serve
- Remove pasta from heat and stir in lemon juice and zest, and fresh basil until well combined. Season to taste with salt and pepper. Transfer to serving bowl or platter; top with grated parmesan cheese and more fresh basil if desired. Serve.
Notes
- Any long, slender pasta works. Linguine is my favorite for texture, but fettuccine, spaghetti, or tagliatelle all work well. If using fresh pasta, increase the amount by half.
- Save extra pasta water. It helps reheat leftovers or loosen the sauce if it tightens up too much.
- Use the lemon off heat. Adding it while the sauce is bubbling can cause it to break or turn bitter.
- Make it a meal. Add zucchini ribbons, cherry tomatoes, or rotisserie chicken if you want to bulk it up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is one of my favourite pasta sauces for pasta – bright, fresh, and light yet packed with some hearty flavours! And who can say “no” to the combination of lemon, basil, and garlic? I cannot!
aww…thanks so much, Ben! You and Andrew are always welcome at our table.