This Lemon Basil Pasta is a fresh, easy dinner that's simply bursting with bright lemon flavor and fragrant basil. It's just perfect for fuss-free weeknight meals, and it comes together in under 20 minutes!
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This lemon basil pasta is the kind of dish that simply screams summer to me. It's light yet satisfying, with a sunny brightness from fresh lemon zest and juice, balanced perfectly with fresh basil.
There's no cream in the sauce, which makes the dish perfect for warm days.
In fact, the sauce couldn't be simpler - just a bit of butter, garlic, lemon, white wine, and Parmesan, all mixed together to create a silky coating for the linguine.
Pair this basil lemon pasta with a crisp glass of white and you'll feel instantly transported to the Amalfi Coast.
Why you'll love this lemon basil pasta
- It's ready in about 20 minutes with minimal effort.
- You only need a handful of simple ingredients to make it.
- The bright flavors will simply boost your mood!
What you'll need
Fresh lemon - I use a small unwaxed lemon here. You can add the lemon zest at the end, too, if you want an even more
Fresh basil - Tear the basil leaves by hand to maintain the beautiful green color.
Garlic - I'm a garlic girl through and through so there are very few pasta dishes I make without it. Feel free to adjust the amount to your liking.
Linguine - Perfect for silky sauces like this, but spaghetti or fettuccine would also work great.
White wine - Choose a dry, crisp wine like Sauvignon Blanc or Pinot Grigio, something you'd actually enjoy drinking. And of course, serve it with the pasta!
Parmesan - Freshly grated, non-negotiable.
Pro tip
If you don't want the lemon pasta sauce to be too garlicky, simply cook a whole clove in olive oil for a minute, then remove and continue with the recipe.
How to make lemon pasta with basil
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Cook the linguine in generously salted boiling water until al dente, then reserve about 1 cup of pasta water before draining.
Meanwhile, sauté the garlic gently in melted butter until fragrant, then add white wine and simmer until reduced by half.
Stir in lemon juice and zest, simmer briefly, then toss in the drained pasta, adding reserved pasta water as needed to form a silky sauce.
Finish with grated Parmesan and fresh basil, season generously, and serve immediately topped with extra Parmesan and basil.
Substitutions and variations
- Substitute the white wine with chicken or vegetable broth if you prefer not to use alcohol.
- Add some cooked shrimp, grilled chicken, or salmon to make the dish more filling. These air fried chicken bites are a nice protein boost!
- Stir in a splash of heavy cream or a spoonful of mascarpone for a richer sauce.
Recipe tips and notes for the best basil lemon pasta
- Make sure your pasta is just al dente because it'll continue cooking slightly when combined with the sauce.
- Be very careful not to burn the garlic because you'll end up with a bitter dish.
- It's very important to salt the pasta water really generously for this recipe because you want the linguine seasoned from within.
Leftovers and storage
- Pasta with delicate sauces like this tastes best served immediately.
- If you do have any leftovers, they will keep well for 2-3 days in an airtight container in the fridge.
- Reheat in short bursts in the microwave. The texture might not be the same, though.
If you've tried this lemon basil pasta recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Lemon Basil Pasta
Ingredients
- 8 oz (225 g) linguine
- 2 tablespoons unsalted butter
- 2 large garlic cloves, minced
- ½ cup (125 ml) dry white wine
- Juice and zest of 1 small lemon
- ⅓ cup (30 g) Parmesan, grated
- 8-10 fresh basil leaves
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of water to a boil. Salt it generously and cook the linguine according to package directions until al dente. Before draining, reserve about 1 cup of pasta cooking water.8 oz linguine
- While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant and just beginning to soften.2 tablespoons unsalted butter2 large garlic cloves
- Pour the white wine into the skillet and simmer gently for 2-3 minutes until it reduces by about half.½ cup dry white wine
- Add the lemon juice and continue to simmer for another minute, then stir in the lemon zest.Juice and zest of 1 small lemon
- Add the drained pasta to the skillet and toss gently to cover evenly in the sauce. Add some of the reserved pasta water to help the sauce become silky.
- Stir in the grated Parmesan cheese and fresh basil. Adjust the seasoning to taste with salt and freshly ground black pepper.
- Serve immediately, with extra grated Parmesan and fresh basil on top.
Video
Notes
- Add as much pasta water as needed to make it silky. You might need to use the whole cup.
- Reduce the wine until the consistency of the sauce is creamy, it shouldn't be watery.
- Always tear the basil by hand for preserving the flavor and nice green color.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Cherie says
This was fabulous on a hot summer evening. I used vegetable broth because -- darn it -- I can't have wine for awhile. The wine would have been even better! I used 10 large basil leaves in the pasta itself, a gf pasta of rice and quinoa, more parmesan and a bit more garlic because the cloves from our own Russian garlic are HUGE! Thank you. It was easy and delicious.
Alice says
I'm so happy to hear you enjoyed the pasta, Cherie — it's just fabulous on a summer evening, isn't it? Your garlic sounds like something I'd like to try!
Maureen Bishop says
I want to try this recipe but hve allergies to garlic and can't use wine..what shld i use as substitues
Alice says
Hi Maureen, you can skip the garlic and use vegetable broth instead of wine. I hope you enjoy the recipe, let me know how it turns out!