Creamy Italian Lemon Pasta With Fresh Basil

This creamy bright Italian Lemon Pasta With Fresh Basil is made with fresh lemon zest, parmesan cheese, and torn basil leaves, and ready in just 20 minutes. The warm noodles drink up the citrusy sauce until every strand is coated in a glossy, rich emulsion. I always keep these basic ingredients around for busy weeknight dinners.

Why This Classic Works

I used to think pasta always needed a heavy meat sauce or hours of simmering to taste good. This simple recipe changed my mind completely.

The secret is using the starchy pasta water to bind the lemon juice and cheese together. It prevents the sauce from splitting and creates a perfectly smooth coating without much effort.

Italian Lemon Pasta With Fresh Basil Ingredients

• 1 lb spaghetti or linguine
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 large lemon, zested and juiced
• 1 cup grated Parmesan cheese
• 1/2 cup fresh basil leaves, torn
• 1/2 tsp salt
• 1/2 tsp black pepper

How To Make Italian Lemon Pasta With Fresh Basil

1. Boil the Pasta: Cook the spaghetti in a large pot of salted water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. Sauté the Garlic: Melt the butter in a large pan over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
3. Build the Sauce: Stir in the heavy cream, lemon zest, and lemon juice. Let it simmer gently for 2 minutes to thicken slightly.
4. Toss and Coat: Add the drained pasta and Parmesan cheese to the pan. Toss continuously, adding splashes of pasta water until the sauce is glossy and coats the noodles.
5. Add the Herbs: Remove from heat and stir in the torn fresh basil. Season with salt and generous black pepper before serving.

Recipe Tips

• Zest before juicing: It is nearly impossible to safely zest a lemon after it has been cut and squeezed.
• Grate your own cheese: Pre-packaged cheese contains anti-caking agents that will make your sauce grainy instead of smooth.
• Save the pasta water: This starchy liquid is crucial for adjusting the sauce consistency if it gets too thick while tossing.

What To Serve With Italian Lemon Pasta

Pair this rich pasta with a crisp green salad tossed in a sharp vinaigrette to cut through the creaminess. Garlic bread or grilled chicken breast also make excellent additions for a heavier meal.

How To Store

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water to bring the creamy sauce back to life. I do not recommend freezing this dish as the dairy will separate.

FAQs

• Can I use dried basil instead of fresh? No, dried basil will not provide the same bright, peppery flavor. Fresh basil is essential for the best results here.
• Why did my sauce curdle? This usually happens if the heat is too high when adding the lemon juice or cheese. Always simmer gently and remove from heat before adding the fresh basil.
• Can I make this without heavy cream? Yes, you can skip the cream and use a combination of extra butter, Parmesan, and starchy pasta water to create a lighter emulsion.

Nutrition

• Calories: 450
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 65mg
• Sodium: 380mg
• Total Carbohydrate: 48g
• Protein: 14g

Italian Lemon Pasta With Fresh Basil

Recipe by Paula

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Creamy bright Italian Lemon Pasta With Fresh Basil uses fresh lemon juice, parmesan, and torn basil leaves for a quick 20-minute dinner. The warm noodles drink up the citrusy sauce until perfectly glossy. I love making this for an easy but elegant weeknight meal.

Ingredients

• 1 lb spaghetti or linguine

• 2 tbsp unsalted butter

• 2 cloves garlic, minced

• 1 cup heavy cream

• 1 large lemon, zested and juiced

• 1 cup grated Parmesan cheese

• 1/2 cup fresh basil leaves, torn

• 1/2 tsp salt

• 1/2 tsp black pepper

Directions

• 1. Boil the Pasta: Cook the spaghetti in a large pot of salted water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
• 2. Sauté the Garlic: Melt the butter in a large pan over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
• 3. Build the Sauce: Stir in the heavy cream, lemon zest, and lemon juice. Let it simmer gently for 2 minutes to thicken slightly.
• 4. Toss and Coat: Add the drained pasta and Parmesan cheese to the pan. Toss continuously, adding splashes of pasta water until the sauce is glossy and coats the noodles.
• 5. Add the Herbs: Remove from heat and stir in the torn fresh basil. Season with salt and generous black pepper before serving.