Total Time
Prep 10 mins
Cook 15 mins

A very lemony pasta that can be eaten as a main meal with a salad and toasted bread, or as a side dish with chicken or seafood. It's especially delicious served with pan seared shrimp. I counted a tablespooon of lemon juice/zest as the yield from one medium lemon. So the amount can be a little under- or over if you like it really sour!

Ingredients Nutrition


  1. Boil pasta 'til almost done; remove pan from heat.
  2. In another pan, that the pasta will fit into later, melt the butter and olive oil. Saute minced garlic til fragant but not brown, about 5 minutes.
  3. Pour the cream into the pan.
  4. Turn heat to med-high. Bring butter and cream to a gentle boil. It may curdle but will smooth out later.
  5. Once boiling, add the lemon juice and zest. Turn down heat to simmer and continue stirring until reduced by almost a third. Remove sauce from heat.
  6. Drain the pasta; pour it into the sauce and gently toss pasta with lemon sauce.
  7. Grate parmesan over top, add the basil, and gently toss again.
  8. To serve, plate the Lemon Pasta and garnish with more parmesan and sprinkle toasted pine nuts over.


Most Helpful

This was SO good!! I loved the tart flavor and the fact that it was pretty cheap to make. I used fat free half-and-half and parsley instead of basil because thats what I had. We'll be making this pretty often from now on. Thank you!

Southern Bug November 26, 2007

Lovely pasta. Thanks Kathy for giving me the go ahead on using milk for this. I was afraid it wouldn't thicken up because of that, but it did. I also cut out the butter, halved the oil, and cut the cheese back to a sprinkle. A good pasta dish!

Maito September 28, 2007

Review My Recipe Game - I really like this! Cut the recipe down to make this for myself for lunch today. As my fresh basil wasn't looking too good, I had to use dried. I also added a sprinkling of salt at the end to help bring out all the flavors. The cream mix curdled a bit, but smoothed out after the addition of the lemon, which gave it a nice tang. Thanks Kathy for a great recipe!

CulinaryQueen September 18, 2007

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