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–+ servings

Italian Lemon Pasta With Cheese and Basil

Bright, creamy Italian lemon pasta made with garlic, butter, olive oil, lemon zest and juice, parmesan, and fresh basil. A fresh, zesty weeknight dinner that comes together in under 30 minutes.
Amanda
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 4 serving

Equipment

  • Large pot (4–6 quart) for boiling pasta
  • Colander
  • Large skillet or sauté pan (12-inch)
  • Wooden spoon or spatula
  • Microplane or zester
  • Cheese grater
  • Measuring cups and spoons
  • Pasta tongs
  • cutting board
  • sharp knife

Ingredients

  • 1 pound dried pasta linguine or spaghetti (bucatini also works)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 4 cloves garlic minced
  • 1/2 cup heavy cream or whipping cream
  • 2 large lemons zest and juice (about 1/4 cup juice total)
  • 1 cup Parmesan cheese freshly grated (Parmigiano-Reggiano preferred)
  • 1/2 cup fresh basil torn or chopped
  • salt to taste (for pasta water and finishing)
  • black pepper to taste
  • ricotta cheese optional, for serving (lemon ricotta pasta)
  • lemon slices optional, for serving

Instructions

  • Bring a large pot of well-salted water to a rolling boil. Cook the pasta until al dente according to package directions.
  • Before draining, reserve about 1 cup of pasta water. Drain the pasta.
  • While the pasta cooks, heat a large skillet over medium heat. Add butter and olive oil. Once melted, add minced garlic and cook 30 seconds until fragrant (do not brown).
  • Stir in the heavy cream and lemon zest. Simmer gently for 2 minutes, stirring occasionally.
  • Add the drained pasta to the skillet and toss to coat. Add reserved pasta water a little at a time (about 1/4 cup at a time) until the sauce looks silky and clings to the noodles.
  • Pour in the lemon juice and toss again. Add the grated Parmesan and stir/toss until melted into a creamy sauce.
  • Turn off the heat and fold in the basil. Taste and season with salt and black pepper. Add more lemon juice if you like it brighter.
  • Serve immediately. Optional: top with dollops of ricotta, extra Parmesan, and lemon slices.

Notes

Freshly grated Parmesan melts best—avoid shelf-stable pre-grated cheese. Pasta water is the key to a glossy, emulsified sauce, so add it gradually until the texture is just right. This dish is best eaten right away; if it thickens, reheat gently with a splash of water or pasta water. Store leftovers airtight in the fridge up to 3 days.

Nutrition

Calories: 640kcal | Protein: 22g | Saturated Fat: 14g | Cholesterol: 75mg | Sodium: 520mg