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Lemon Basil Spaghetti is a refreshing and vibrant dish that takes classic pasta to new heights. With its bright citrus notes, fragrant basil, and a generous sprinkle of parmesan cheese, this recipe is perfect for a quick weeknight dinner that feels gourmet without the fuss. Let’s dive into how to whip up this crave-worthy meal that’s sure to impress your taste buds!
Why You’ll Love This Recipe
This Lemon Basil Spaghetti recipe is a delightful mix of flavors and textures that come together in just 20 minutes. It’s light, refreshing, and packed with fresh ingredients that make it a perfect choice for any occasion.
- Quick and easy: Ready in under 30 minutes!
- Fresh flavors: Bright lemon and aromatic basil elevate the dish.
- Versatile: Customize with your favorite proteins or veggies.
- Perfect for meal prep: Great for leftovers or lunch the next day.
Ingredients
- 8 oz spaghetti
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup fresh basil leaves, chopped
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt, to taste
- Freshly cracked black pepper, to taste
How to Make Lemon Basil Spaghetti
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
- In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.
- Add the cooked spaghetti back into the pot. Stir in the lemon zest, lemon juice, and chopped basil. Mix well to combine. If the pasta seems dry, add a bit of the reserved pasta water until you reach the desired consistency.
- Remove from heat and fold in the grated Parmesan cheese. Season with salt and freshly cracked black pepper to taste.
- Serve immediately, garnished with additional Parmesan cheese and fresh basil if desired.
Tips for the Best Results
- Use fresh basil for the best flavor—dried basil won’t have the same aromatic punch.
- Don’t skip reserving the pasta water; it’s a great way to adjust the sauce’s consistency.
- Adjust the lemon juice according to your taste preference; if you love citrus, feel free to add more!
Easy Variations
- For a protein boost, add grilled chicken, shrimp, or sautéed chickpeas.
- Toss in some cherry tomatoes or spinach for extra veggies.
- Spice it up with red pepper flakes for a kick of heat.
What to Serve With It
- A simple green salad with vinaigrette dressing.
- Garlic bread or crusty baguette for dipping.
- Roasted vegetables for a hearty side.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a pan over medium heat, adding a splash of water or olive oil to prevent sticking.
Recipe Card
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield/Servings: 4 servings
Ingredients:
- 8 oz spaghetti
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup fresh basil leaves, chopped
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt, to taste
- Freshly cracked black pepper, to taste
Instructions:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
- In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.
- Add the cooked spaghetti back into the pot. Stir in the lemon zest, lemon juice, and chopped basil. Mix well to combine. If the pasta seems dry, add a bit of the reserved pasta water until you reach the desired consistency.
- Remove from heat and fold in the grated Parmesan cheese. Season with salt and freshly cracked black pepper to taste.
- Serve immediately, garnished with additional Parmesan cheese and fresh basil if desired.
Notes: For added flavor, consider adding a pinch of red pepper flakes or a splash of white wine to the olive oil before adding garlic.
