Lemon Pasta
User Reviews
5
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Prep Time
2 mins
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Cook Time
8 mins
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Total Time
10 mins
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Servings
4
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Calories
667 kcal
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Course
Main Course
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Cuisine
Italian
Lemon Pasta
Description
This Lemon Pasta recipe begins with boiling salted water and cooking pasta according to package instructions. While the pasta cooks, a sauce forms by gently melting butter in olive oil over medium-low heat. Fresh lemon zest and juice from two large lemons are whisked into the pan with the butter and oil, introducing a vibrant citrus element. Grated Parmesan cheese is stirred in to provide a creamy, savory finish. Once the pasta is drained—reserving some cooking water to adjust consistency if necessary—it is combined with the sauce, allowing the flavors to meld.
The crispy basil leaves, fried briefly in olive oil until just crisped, offer a subtly aromatic, crunchy garnish that contrasts with the tender pasta. Black pepper adds mild bite and depth.
This dish stands well on its own for a light lunch or dinner, with the fresh lemon flavor making it refreshing. It can pair with simple grilled proteins or steamed vegetables without overwhelming them.
Using freshly grated Parmesan and unwaxed lemons (washed thoroughly if waxed) enhances flavor and texture. The recipe balances richness with brightness, avoiding heaviness often associated with butter and cheese sauces.
Ingredients
Crispy Basil Leaves (Optional)
- 2 tablespoon olive oil
- basil small handful, fresh leaves
Lemon Pasta
- 14 oz pasta
- 1 tablespoon salt
- 2 tablespoon butter salted
- ⅓ cup extra virgin olive oil
- 2 lemon see note 2, large
- ⅔ cup Parmesan Cheese see note 1, grated
- black pepper
Instructions
- Get a large pan of water on to boil.
To make the crispy basil leaves
- Place a frying pan over medium-high heat and pour in the olive oil. Once it gets hot, add the basil leaves and let them fry for about 10 seconds; flip them carefully and fry for 5-10 seconds, then remove them to a piece of kitchen paper.2 tbsp olive oil small handful fresh basil leaves
To cook the pasta
- Add the salt to the boiling water, add the pasta, stir, and set a timer per the packet cooking instructions.1 tbsp salt14 oz / 400 g pasta
- Once cooked, reserve 1 cup of the pasta cooking water, then drain the pasta.
Meanwhile, make the sauce.
- Add the butter to a frying pan, then pour in the extra virgin olive oil. Place over medium-low heat until the butter melts.2 tbsp salted butter⅓ cup / 80 ml extra virgin olive oil
- Zest 1 of the lemons. Then juice both lemons.2 large lemons
- Whisk the juice and zest into the olive oil and butter mixture, then mix in the grated parmesan.⅔ cup / 68 g grated parmesan
- Season the sauce with black pepper. black pepper
To finish the dish
- Toss the pasta into the lemon sauce, and add ¼ cup of the reserved cooking water. Toss the pasta, adding more water if it looks dry.
- Check the seasonings, then serve with extra parmesan and the crispy basil leaves (if using)
Notes
- Grate Parmesan from a block for best texture and flavor instead of using pre-grated cheese.
- Use both juice and zest of lemons; wash unwaxed lemons or remove wax residue by washing in hot water.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 667 kcal
% Daily Value*
| Calories | 667kcal | 33% |
| Carbohydrates | 81g | 27% |
| Protein | 19g | 38% |
| Fat | 30g | 46% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 30mg | 10% |
| Sodium | 349mg | 15% |
| Potassium | 329mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 336IU | 7% |
| Vitamin C | 29mg | 32% |
| Calcium | 186mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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