Description
8 oz pasta of choice (spaghetti, fettuccine, or linguine)
2 tbsp unsalted butter
2 tbsp olive oil
3 cloves garlic, minced
Zest and juice of 1 lemon
½ cup fresh basil leaves, chopped
¼ cup pine nuts, toasted
Salt and black pepper to taste
Fresh parmesan cheese, grated (optional)
Directions:
Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
In a large skillet, melt butter and olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the lemon zest and juice, then add the cooked pasta to the skillet. Toss to combine and coat the pasta in the buttery sauce.
Gradually add reserved pasta water to achieve your desired sauce consistency.
Stir in the chopped basil and toasted pine nuts. Season with salt and pepper to taste.
Serve immediately, garnished with grated parmesan cheese if desired. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 400 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Lemon Basil Pasta every time. First, gather all ingredients before starting. Begin by toasting the pine nuts in a dry skillet over medium-low heat for 3-5 minutes until golden, then set aside. Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook, stirring occasionally, for 1 minute less than the package suggests for al dente. Before draining, carefully scoop out 1 cup of the starchy pasta water. Drain the pasta but do not rinse it.
While the pasta cooks, prepare the sauce. In a large skillet or Dutch oven, combine the butter and olive oil over medium heat. Once the butter melts, add the minced garlic. Sauté for 60-90 seconds only, until fragrant but not browned. Reduce the heat to low and stir in the lemon zest and juice. Add the drained pasta directly to the skillet. Using tongs, toss vigorously for 1-2 minutes, allowing the pasta to absorb the flavors. Add the reserved pasta water a few tablespoons at a time, tossing continuously, until the sauce lightly coats the pasta. Remove from heat and fold in the toasted pine nuts and chopped basil. Season with salt and pepper, toss once more, and serve.
Serving Suggestions
This versatile pasta pairs beautifully with various sides. For a light meal, serve it alongside a simple arugula salad with a lemon vinaigrette. To add protein, top with grilled shrimp, chicken, or flaked salmon. For a vegetarian boost, add sautéed cherry tomatoes or asparagus spears. Serve in warmed bowls, garnished with extra basil, a generous sprinkle of Parmesan cheese, and a crack of black pepper. A crisp glass of Sauvignon Blanc or Pinot Grigio complements the citrus notes perfectly.
How-to Summary
Toast pine nuts. Cook pasta al dente, reserving 1 cup of water. Sauté garlic in butter and oil. Add lemon zest/juice and cooked pasta. Toss, adding pasta water to create sauce. Off heat, stir in basil and nuts. Season and serve with optional Parmesan.
Frequently Asked Questions
Can I use dried basil instead of fresh? No, for this recipe, fresh basil is essential. Dried basil lacks the vibrant flavor and will not provide the same fresh, aromatic quality.
What can I substitute for pine nuts? Toasted slivered almonds, walnuts, or sunflower seeds make excellent, more affordable substitutes with a similar crunchy texture.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or broth to refresh the sauce, as microwaving can make the pasta gummy.
Why is my sauce too oily or greasy? This usually means the heat was too high, causing the butter and oil to separate. Ensure you cook the garlic over medium heat and combine the pasta off the burner.
Is the pasta water really necessary? Absolutely. The starchy water is the key to creating a silky, emulsified sauce that clings to the pasta. Plain water will not work the same way.
Common Mistakes to Avoid
- Overcooking the garlic, which turns it bitter. Sauté only until fragrant.
- Rinsing the pasta after draining, which removes the starch needed for the sauce to adhere.
- Adding all the reserved pasta water at once. Add it gradually to control the sauce consistency.
- Using pre-grated Parmesan from a canister. For best flavor, grate a block of Parmigiano-Reggiano fresh.
- Adding the basil while the skillet is still on high heat, which will wilt it too much and dull its color.
Conclusion
This Lemon Basil Pasta is a testament to how a few simple, quality ingredients can create an extraordinary meal in under 20 minutes. The bright citrus, fragrant basil, and rich, buttery sauce come together for a dish that feels both luxurious and effortless. By following the step-by-step guide and avoiding common pitfalls, you can master this restaurant-quality pasta at home. It’s a perfect, quick dinner for busy weeknights yet impressive enough for casual entertaining. Enjoy the process and the delicious results!