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Lemon Basil Spaghetti with Creamy Sauce is a vibrant and refreshing dish that brings the brightness of citrus and the aromatic qualities of fresh basil together in a delightful way. Perfect for a quick weeknight dinner, this recipe combines al dente spaghetti with a luscious creamy sauce that is elevated by zesty lemon and garnished with grated Parmesan. It’s simple, satisfying, and sure to impress anyone at your dinner table.
Why You’ll Love This Recipe
This Lemon Basil Spaghetti is not just a meal; it’s an experience. The balance of flavors and textures makes it irresistible.
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- Quick and Easy: Ready in under 30 minutes.
- Fresh Ingredients: Uses zesty lemon and fragrant basil.
- Creamy Goodness: The sauce is rich yet light, perfect for any palate.
- Versatile: Great as a main course or a side dish.
- Visually Stunning: A feast for the eyes as well as the taste buds.
Ingredients
- 8 oz spaghetti
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 large lemon, zested and juiced
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil, chopped
- Salt, to taste
- Pepper, to taste
How to Make Lemon Basil Spaghetti
- Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- 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.
- Reduce the heat to low and pour in the heavy cream, stirring to combine. Add the lemon juice and zest, mixing well.
- Gradually stir in the grated Parmesan cheese until melted and the sauce is creamy. If the sauce is too thick, add some reserved pasta water to achieve your desired consistency.
- Season the sauce with salt and pepper to taste. Add the cooked spaghetti and chopped basil, tossing to coat evenly.
- Serve immediately, topped with additional Parmesan cheese and fresh basil as desired.
Tips for the Best Results
- Use freshly squeezed lemon juice for the best flavor.
- Fresh basil is key; avoid dried basil for this recipe.
- Adjust the creaminess of the sauce by adding more or less reserved pasta water.
- For a hint of spice, consider adding a pinch of red pepper flakes when sautéing the garlic.
Easy Variations
- Swap the spaghetti for whole wheat or gluten-free pasta for a healthier option.
- Add cooked shrimp or grilled chicken for added protein.
- Toss in seasonal vegetables like spinach or cherry tomatoes for extra nutrition.
- Substitute half-and-half for heavy cream for a lighter sauce.
What to Serve With It
- A crisp green salad with a light vinaigrette.
- Garlic bread or crusty baguette for soaking up the creamy sauce.
- Grilled vegetables for a colorful side.
- A chilled glass of white wine, like Sauvignon Blanc, pairs beautifully.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over low heat, adding a splash of water or cream to loosen the sauce if necessary.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield/Servings: 4 servings
Ingredients:
- 8 oz spaghetti
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 large lemon, zested and juiced
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil, chopped
- Salt, to taste
- Pepper, to taste
Instructions:
1. Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
2. 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.
3. Reduce the heat to low and pour in the heavy cream, stirring to combine. Add the lemon juice and zest, mixing well.
4. Gradually stir in the grated Parmesan cheese until melted and the sauce is creamy. If the sauce is too thick, add some reserved pasta water to achieve your desired consistency.
5. Season the sauce with salt and pepper to taste. Add the cooked spaghetti and chopped basil, tossing to coat evenly.
6. Serve immediately, topped with additional Parmesan cheese and fresh basil as desired.
Notes: Use freshly squeezed lemon juice for the best flavor and adjust the creaminess of the sauce by adding more or less reserved pasta water.
