This lemon basil pasta tosses silky noodles in a light olive oil sauce with garlic, fresh lemon juice, basil, and parmesan, ready in 20 minutes. Sometimes the simplest approach is the smartest one. Olive oil, garlic, lemon, and basil are friends who’ve been hanging out together for centuries. All you have to do is introduce them to pasta and step back while the magic happens. Add a side of our lemon vinaigrette roasted vegetables and dinner’s done.
Quick answer: Silky pasta dressed in a light olive oil sauce with garlic, fresh lemon juice, bright basil, and parmesan. Ready in 20 minutes and serves 4. It's fancy enough for company but simple enough for a Tuesday.
Bring a large pot of salted water to a rolling boil. Salt it like the sea. Add pasta and cook according to package directions until al dente. Drain, reserving 1 cup of the starchy pasta water.
Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes if using, and cook for 1-2 minutes, stirring frequently, until fragrant but not browned. Garlic can turn bitter fast.
Add lemon juice and lemon zest to the garlic oil and stir to combine. Taste and adjust seasoning with salt and pepper. The sauce should be bright and punchy.
Add cooked pasta to the skillet and toss well, coating every strand. If the pasta seems dry, add pasta water one tablespoon at a time until it's silky and flows easily. Add half the torn basil and half the parmesan, tossing gently.
Divide pasta among bowls or plates. Top with remaining basil, remaining parmesan, and a final grind of black pepper. Serve immediately.
Yes. Try grilled chicken, shrimp, or white beans. Add them after step 3 and warm through gently before tossing with the pasta.
Fresh basil is really the star here, so it's worth getting. If you can't, use flat-leaf parsley instead and add a tiny pinch of dried basil if you have it.
It's best served immediately, but leftovers will keep in the fridge for 2-3 days. Reheat gently with a splash of lemon juice and a tablespoon of olive oil.
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