Description
12 oz pasta (spaghetti or linguine works best)
3 tbsp unsalted butter
2 cloves garlic, minced
Zest of 1 lemon
2 tbsp fresh lemon juice
¼ cup fresh basil, chopped
¼ cup pine nuts, toasted
Salt and black pepper to taste
¼ cup grated parmesan cheese (optional)
Directions:
Cook the pasta according to the package instructions. Drain and set aside, reserving ½ cup of pasta water.
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Add the lemon zest and lemon juice, stirring well. Let the sauce simmer for another minute.
Add the cooked pasta to the skillet and toss it in the lemon garlic butter sauce, adding reserved pasta water if necessary to help coat the pasta.
Stir in the fresh basil and toasted pine nuts. Season with salt and black pepper to taste.
Serve with grated parmesan cheese if desired. Enjoy warm!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 350 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Lemon Garlic Butter Pasta every time.
- Prepare Your Ingredients: Before heating your pan, measure and prepare all ingredients. This includes zesting and juicing the lemon, mincing the garlic, chopping the basil, and toasting the pine nuts in a dry pan until golden.
- Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, according to package directions. Before draining, carefully scoop out ½ cup of the starchy pasta water. Drain the pasta but do not rinse it.
- Build the Sauce: In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and cook for 60-90 seconds, stirring constantly, until fragrant but not browned. Add the lemon zest and juice, stirring to combine. Let it simmer gently for one minute.
- Combine and Emulsify: Add the drained pasta directly to the skillet. Toss vigorously to coat the pasta in the sauce. If the sauce seems dry or tight, add the reserved pasta water one tablespoon at a time, tossing continuously, until the sauce becomes glossy and clings to the noodles.
- Finish and Serve: Remove the skillet from the heat. Stir in the toasted pine nuts and chopped fresh basil. Season thoroughly with salt and freshly cracked black pepper. Toss once more and serve immediately with optional grated Parmesan cheese.
Serving Suggestions
This versatile pasta pairs beautifully with several sides. For a light meal, serve it with a simple arugula salad dressed with olive oil and shaved Parmesan. To make it more substantial, add a protein like grilled shrimp, pan-seared scallops, or shredded rotisserie chicken. A crisp glass of Sauvignon Blanc or Pinot Grigio complements the lemon and garlic flavors perfectly.
How-to Summary
Cook pasta, reserving water. Sauté garlic in butter, add lemon zest/juice. Toss pasta in sauce, using pasta water to emulsify. Off heat, stir in basil, pine nuts, salt, pepper, and optional cheese.
Frequently Asked Questions
Can I use bottled lemon juice? For the best flavor, fresh lemon juice is highly recommended. Bottled juice can have a bitter, preservative taste that will alter the dish’s bright profile.
What can I substitute for pine nuts? Toasted slivered almonds, chopped walnuts, or even sunflower seeds make excellent, more affordable substitutes for pine nuts.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or broth to refresh the sauce.
Is this recipe gluten-free? Yes, simply use your favorite gluten-free pasta. Ensure your other ingredients (like cheese) are certified gluten-free if needed.
Can I make this sauce ahead of time? You can prepare the lemon-butter sauce base (butter, garlic, lemon) and keep it warm for a short time, but it’s best combined with freshly cooked pasta immediately for optimal texture.
Common Mistakes to Avoid
- Rinsing the Pasta: This washes away the starch needed to help the sauce cling to the noodles.
- Browning the Garlic: Cook garlic just until fragrant. Browning makes it bitter and will overpower the delicate lemon flavor.
- Skipping the Pasta Water: The starchy water is crucial for creating a silky, emulsified sauce that coats rather than pools.
- Adding Cheese Too Early: If using Parmesan, add it off the heat or at the table. High heat can cause it to clump and become oily.
Conclusion
This Lemon Garlic Butter Pasta is a testament to how a few quality ingredients can create a restaurant-worthy meal in under 20 minutes. The key lies in the technique: toasting the nuts, reserving pasta water, and balancing the bright lemon with rich butter. It’s a foolproof, elegant dish perfect for a quick weeknight dinner or a simple yet impressive meal for guests. Mastering this recipe provides a foundational skill for countless other pasta variations.