Lemon Basil Pasta

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 into overdrive, and I was drowning in basil. Now it’s a quick and easy dish I turn to when I want to recreate that feeling of abundance, even in the dead of winter.

There’s something magical about transforming fresh basil, zingy lemon, garlic, and parmesan into something special in about 20 minutes. While the pasta cooks, the sauce comes together – a silky blend of butter and olive oil with just a touch of cream. The aroma of golden garlic fills the kitchen, promising a great meal ahead. A splash of pasta water brings it all together, creating a sauce that clings perfectly to each strand. Simple ingredients, thoughtfully combined – isn’t that what good cooking is all about?

Ingredients for Lemon Basil Pasta

• Dried Linguine: Though I used linguine for this recipe, other types of long, slender pasta such as fettuccine, tagliatelle, and spaghetti work well too. If you’re using fresh pasta, use 50% more by weight.
• Olive Oil: Use a good quality extra-virgin olive oil here. It’s a key component of the sauce, so it’s worth using the good stuff.
• Butter: I use salted European-style butter because its higher fat content causes less splatter when cooking, but feel free to use whatever butter you have on hand.
• Garlic: Fresh garlic cloves are a must. I like to mince them finely for even distribution throughout the sauce.
• Heavy Cream: Just a splash adds richness without making the sauce too heavy. The cream really makes a difference here.
• Lemon: Use fresh lemon juice and zest. The lemon zest adds a wonderful depth of flavor you can’t get from bottled juice.
• Fresh Basil Leaves: This is the star of the show (or at least the co-star with the brightness of lemon). Don’t skimp here – the fresh basil really makes this dish sing.

• Kosher Salt and Freshly Ground Black Pepper: I often use kosher salt for adjusting seasoning, but fine sea salt works well too – just take care not to overdo it. As for the pepper, freshly ground is best for maximum flavor.
• Parmesan Cheese: A generous amount of freshly grated parmesan cheese gives this dish a mouthwatering, creamy consistency without being quite as heavy as many other cheesy pasta dishes.

How to Store and Reheat

This pasta is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, I like to add a splash of water (ideally leftover pasta water) or chicken broth to a skillet, then gently warm the pasta over medium-low heat. Stir occasionally to help redistribute the sauce. You might need to add a little extra olive oil or a squeeze of lemon to brighten it up. Avoid the microwave if you can – it tends to make the pasta gummy. Also note that fresh herbs don’t love being reheated, so you might want to add a sprinkle of freshly chopped basil just before serving.

This Lemon Basil Pasta is more than just a quick meal – it’s a reminder of how a few simple ingredients can come together to create a dish worth repeating. Whether you’re cooking for yourself on a busy weeknight or serving it to friends on a lazy weekend, this dish never fails to impress. The next time you’re craving something fresh and flavorful, give this a try. I bet it’ll become a staple in your kitchen too!

How to Make Lemon Basil Pasta

Start by cooking your linguine in well-salted water until it’s al dente. While the pasta cooks, create your sauce base. Melt butter with olive oil in a large skillet, then add minced garlic and cook until it’s fragrant but not browned.

Once the pasta is done, reserve some of that starchy cooking water before draining. Add the pasta to your skillet along with a splash of heavy cream and some of the reserved water. Toss everything together, letting the pasta absorb those flavors.

Off the heat, stir in fresh lemon juice, zest, and a generous amount of basil. Season to taste with salt and pepper. (Don’t be afraid to add more lemon or basil if you want a brighter flavor, or a bit more pasta water if you prefer a looser sauce.) Finally, plate your pasta and top with freshly grated Parmesan and extra basil if you like. Serve immediately for the best flavor and texture.