Light Lemon Basil Pasta
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This Lemon Basil Pasta is light, delicious, and easy to make from just 5 everyday ingredients. A very simple emulsified sauce coats tender pasta, slivered basil adds a pop of color, and tangy Parmesan ties it all together.
Fresh, fast, and light.
These simple bowls were inspired by a particularly leggy basil plant I brought home. The best way to get bushy basil is to trim it back regularly, right above a spot where two side shoots branch off of a main stem. This plant needed a trim, and I needed a fast dinner plan, as I was solo with both kids for the night.
The same emulsification technique used in my long-time favorite roasted tomato and garlic spaghetti yields an ultra-simple yet luxurious-feeling sauce that clings to pasta. I love that it doesn’t compete with or weigh down the fresh ribbons of basil. The resulting dish is so simple that even my choosy kids found nothing to complain about, which is a miracle in and of itself.
For myself and the little ones, I served this as a light main alongside some steamed veggies and a bit of leftover baked chicken. It would also make a delicious side dish or base for adding other favorite proteins, whether it be another type of chicken, shrimp, salmon, chickpeas, or beans.
Ingredient & Substitution Notes
This is just an at-a-glance overview of the main things you will need. Yes, it’s super short! Find the complete list and amounts in the recipe card below.
- Pasta. Farfalle, penne, rigatoni, spaghetti, bucatini — you name it, it’s a good choice here. I use 10 ounces, so just over half of a one pound box.
- Fresh basil. The star of the show! Feel free to toss in extra fresh herbs if you like: thyme, oregano, marjoram, parsley, etc.
- Olive oil. Although oil and water don’t traditionally mix, we’re making a magical exception here. Use a high-quality extra virgin olive oil for best results.
- Fresh lemon juice and Parmesan cheese. Pecorino Romano, Asiago, or a blend would make a good substitute or swap.
- Spices and staples: kosher salt, black pepper, and optional red pepper flakes for anyone who wants a little more punch on their plate.
Related: Lemon Basil Chicken
Tips & Tricks for Success
Stage your measuring cup right by the pasta pot. It’s all too easy to drain off all of the pasta water on auto-pilot, forgetting to scoop out what you’ll need for the emulsification. The best way I’ve found to prevent this is to set the liquid measuring cup on the counter immediately next to the bubbling pasta pot for a visual reminder to scoop, then drain.
If you do forget to scoop the pasta water, don’t panic. Pasta water is superior to regular water in this case because it contains starch released by the pasta; you can mimic the effect by dissolving a scant 1/4 teaspoon of cornstarch in 3/4 cup water, then boiling this together with the olive oil.
Add more greens if you like. If you want to incorporate more nutrition, add color, or just clean out the fridge, stir a couple handfuls of baby spinach or arugula into the pasta alongside the slivered basil.
Adapt to dietary needs. It’s easy to make this recipe gluten-free by substituting your favorite gluten-free pasta, and to make it vegan by omitting the Parmesan or opting for a sprinkle of nutritional yeast or a vegan Parmesan substitute.
What to Serve with Lemon Basil Pasta
This pasta flexes beautifully between a light main and a hearty side dish. Whichever direction you want to take it in, here are some pairings with complementary flavor profiles.
- Oregano Chicken
- White Wine Chicken
- Greek Shrimp Skewers
- Baked Lemon Herb Salmon
- Parmesan Arugula Salad
- Pesto Green Beans
- Glazed Carrots with Pistachios (my son’s only suggestion for improving this pasta the first time I made it was to serve these on the side!)
- From-Scratch Breadsticks in One Hour (really!)
Storage & Reheating
This light basil pasta keeps and reheats very well. The sauce is exceptionally light and really just soaks into the pasta. I even like eating it cold.
- Storage: Leftovers keep very well for 3-4 days. Store in any airtight container in the fridge. (These are our favorite meal prep boxes.)
- Reheating: Warm in the microwave or over medium-low heat in a small saucepan. Add a splash of broth or water to help loosen the dish and minimize sticking, only if needed. Add more Parmesan and a splash of fresh lemon juice to liven up the flavors once again!
More Quick and Easy Pasta Recipes
- Lemon Broccoli Pasta
- Salmon Pesto Pasta
- Easy Pasta Marinara
- Tortellini with Mushrooms, Butter, and Parmesan
- Creamy Tomato Pasta
- Ultra Fast Pesto Ravioli
- Tomato Spinach Pasta with Shrimp
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Light Lemon Basil Pasta
Ingredients
- 10 ounces pasta
- kosher salt and black pepper to taste
- 1/4 cup olive oil
- 1/2 cup fresh basil plus more to taste
- 1 teaspoon fresh lemon juice
- Parmesan cheese and optional red pepper flakes for serving
Instructions
- Boil a large pot of water. Add a generous pinch of salt followed by the pasta. Cook to al dente, according to package instructions.10 ounces pasta
- When the pasta is done, scoop out 3/4 cup of the cooking water and set aside. Drain remaining water and set pasta aside.
- In either a small saucepan or the now-empty pasta pot, combine the 3/4 cup reserved pasta water and 1/4 cup olive oil. Bring the mixture to a rapid boil over medium-high heat. Let it bubble for 4-5 minutes; this emulsifies the sauce, making it smooth and light.1/4 cup olive oil
- While the sauce bubbles, slice most of the basil into thin slivers.1/2 cup fresh basil
- After the sauce bubbles for at least 4 minutes, combine it with the drained pasta. Toss to coat, then reduce heat to low. Add the slivered basil and lemon juice, plus salt and pepper to taste.1 teaspoon fresh lemon juice, kosher salt and black pepper
- Toss once more, and serve topped with Parmesan, more basil, and red pepper flakes, as desired. Enjoy!Parmesan cheese and optional red pepper flakes
