top of page
  • Allison

Easy & Quick Lemon Basil Pasta

Updated: Aug 30

(Jump to notes)

This is the epitome of a perfect springtime lunch as it is bright, tasty, healthy, and packed with delicious lemon flavour! This recipe comes together in under 30 minutes and is perfect for a quick, but fancy, lunch or dinner.


Nutrition Facts:

Servings: 6

Cal: 361 Total Carbs: 58g Fiber: 3g

Total Fat: 9g Protein: 10g Sugar: 2g

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes


1 lb of pasta

4 tbsp of butter

3 cloves of garlick

1 tbsp of lemon zest

1/2 cup of lemon juice

1/4 cup of pasta water

1/4 cup of wine (any will do)

2 tbsp of dried basil, or about 2-3 tbsp of fresh basil

Salt + pepper to taste

Optional* Parmesan, lemon zest, sea salt, or fresh basil for garnish.


  1. Bring a pot of salted water to a boil.

  2. When the water is boiling, add the pound of pasta and cook until it is al dente.

  3. While the pasta is cooking, heat up 4 tbsp of butter in a skillet over medium heat.

  4. Add the 3 garlick cloves and cook until fragrant, which is about 30 seconds. Make sure not to burn the garlick.

  5. Add 1 tbsp of lemon zest, 1/2 cup of lemon juice, and 1/4 cup of wine to the skillet.

  6. Drain the pasta, saving 1/4 cup of the pasta water, and add it to the skillet. Add the pasta water and basil, and mix it all up.

  7. Add salt and pepper to taste, along with parmesan, fresh basil, or lemon zest if desired.

  8. Enjoy!


  • Red wine is best both for its health benefits and taste, but white wine does make the sauce look better if you happen to care about that.

  • For extra health benefits I like to use chickpea pasta instead of regular pasta, and it tastes just as good!

  • You can make this dairy-free by swapping out the butter for oil.

  • The nutrition facts were calculated using regular white pasta, so it may differ if you use chickpea, whole wheat, etc.

  • This pasta reheats perfectly if there happens to be any leftovers, but honestly, I usually convert it into a spring-inspired pasta salad the next day. That way, I get two different meals for the effort of one!

  • I usually only use an 8-ounce box of pasta for my husband and me, so I halve this recipe and it adapts perfectly.


This is one of my go-to meal options for when I need to make a quick dinner or lunch. It is made with minimal ingredients, but yet the taste is like I am eating at a high-end restaurant!

This is also a perfect springtime recipe to enjoy with a glass of wine whilst breathing in the smell of citrus and fresh flowers. And, it is a good way to use up extra lemons along with any wilting basil!

I highly recommend you try this recipe, and let me know if you liked it by leaving a rating and/or comment below!

See you next Wednesday!


Related Posts

See All
bottom of page