25-Minute Creamy Lemon Basil Pasta
A quick and refreshing pasta dish made with a creamy lemon-basil sauce that’s rich yet light. Perfectly cooked linguine is tossed in cream, lemon, and fresh basil, then finished with Parmesan for a flavorful and satisfying meal in under 30 minutes.
Equipment
- 1 Large Pot – for boiling pasta
- 1 large saucepan (for sauce)
- 1 colander (to drain pasta)
- 1 ladle (to reserve pasta water)
- 1 wooden spoon (for stirring)
- 1 citrus zester (for lemon zest)
- 1 measuring cup (for cream and pasta water)
- Measuring spoons (1 Tbsp, 1/2 tsp)
Ingredients
- 1 lb dried pasta linguine or spaghetti
- 8 oz 1 cup heavy cream
- 1 lemon zested
- 3 Tbsp lemon juice about 1 large lemon
- ½ tsp salt
- 2 Tbsp unsalted butter
- ¾ cup fresh basil leaves finely shredded (plus extra for garnish)
- Freshly ground black pepper to taste
- Grated Parmesan or Asiago cheese for serving
Instructions
- Prepare the Pasta Base: Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt (this seasons the pasta from within) and drop in the dried linguine. Cook according to package directions until it reaches al dente texture—tender with just a slight bite. Before draining, scoop out about 1 cup of the starchy pasta water and set it aside; this liquid will help adjust and thicken the sauce later. Drain the pasta, drizzle lightly with olive oil to prevent sticking, and set aside.
- Start the Creamy Lemon Sauce: While the pasta cooks, place a large saucepan over medium heat. Pour in the heavy cream and allow it to warm up gently until it begins to bubble softly at the edges.This simmering stage thickens the cream slightly, creating the base for a rich, velvety sauce. Stir occasionally to prevent scorching.
- Add Fresh Lemon Flavor: Once the cream is simmering, stir in the freshly grated lemon zest and lemon juice. The zest brings bright citrus aroma, while the juice balances the richness of the cream with a gentle tang. Sprinkle in the salt at this stage to enhance all the flavors evenly. Taste and adjust if you prefer a stronger lemony kick by adding a few extra drops of juice.
- Enrich with Butter: Cut the unsalted butter into small cubes and add them to the cream mixture. Stir continuously until the butter melts completely, making the sauce silkier and giving it a delicate richness without overpowering the freshness of the lemon.
- Infuse with Fresh Basil: Finely shred the fresh basil leaves and stir them into the warm cream sauce. The heat releases their natural oils, giving the sauce a fragrant, herbaceous flavor that pairs beautifully with the citrus notes. Save a few small basil leaves for garnish later.
- Combine Pasta and Sauce: Add the cooked linguine directly into the saucepan with the cream mixture.Toss thoroughly using tongs or a large spoon to ensure each strand is evenly coated. If the sauce feels too thick or sticky, drizzle in a splash of the reserved pasta water and stir until the desired silky consistency is reached.
- Final Seasoning & Finishing Touches: Taste the pasta and adjust with extra black pepper or a pinch of salt if needed. Once balanced, remove the pan from the heat. Plate the pasta immediately while it’s hot, and top each serving with a sprinkle of extra shredded basil, freshly cracked black pepper, and a generous handful of grated Parmesan or Asiago cheese.
- Serve & Enjoy: Serve the Lemon Basil Pasta right away for the best flavor and texture. Pair it with a crisp green salad, garlic bread, or grilled vegetables for a complete meal. This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator and gently reheated with a splash of milk or cream to revive the sauce.
Notes
- Always reserve pasta water before draining; it’s the key to adjusting sauce consistency.
- Fresh lemon juice works best—avoid bottled versions for maximum flavor.
- Use freshly grated cheese (Parmesan or Asiago) instead of pre-shredded for smoother melting.
- Basil should be added at the end to preserve its vibrant flavor and color.
- For extra depth, add a pinch of red pepper flakes to the sauce.
- If reheating, loosen the sauce with a splash of milk or cream.
- Swap linguine with spaghetti, penne, or fettuccine—this sauce works well with most pasta shapes.
- Use organic lemons if possible since the zest is a major flavor booster.
- A drizzle of good-quality olive oil before serving enhances both flavor and aroma.
- Keep this recipe vegetarian by skipping meat add-ins or pairing with roasted vegetables.
