This creamy Lemon Basil Pasta is a quick, flavorful dish that comes together in about 20 minutes, making it perfect for weeknights or relaxed summer meals. With fresh basil, bright lemon, and a silky sauce that clings to every strand of twirl-worthy pasta, it’s simple comfort with a seasonal twist. (#Sponsored #TwirlWorthySfoglini)
Ingredients & Substitutions
- Sfoglini Bucatini pasta – I’m calling out the brand here because it truly affects the taste and experience. This Bucatini pasta has a hollow center that lets sauce coat both the inside and outside of each noodle, which makes a big difference in flavor and texture.
- Unsalted butter – Gives you better control over salt levels in the final dish.
- Garlic, minced – Fresh is best, but jarred minced garlic works in a pinch.
- Kosher salt – I prefer kosher for its clean flavor and coarser texture. Adjust to taste.
- Cracked black pepper – You can use ground pepper, but I love the texture and bite of freshly cracked.
- Heavy cream – The high fat content helps prevent curdling when combined with lemon juice.
- Flour – For making a roux to thicken the sauce.
- Fresh basil (plus extra for garnish) – No need to strip the leaves from the stems; toss it all in for max flavor.
- Freshly grated Parmesan cheese (plus extra for garnish)—Please grate it yourself. Pre-shredded cheese doesn’t melt as smoothly and can affect the sauce’s texture.
Directions
In a large pot of boiling salted water, cook Sfoglini Bucatini according to package directions. Before draining, reserve 1 cup of the pasta water to help loosen the sauce later, if needed.
Meanwhile, melt the butter in a large saucepan over medium heat. Add the garlic, salt, and pepper; cook until the garlic is fragrant, about 30 seconds to 1 minute. Sprinkle in the flour and cook, stirring constantly, for 1 minute to form a roux.
Reduce heat to medium-low. Slowly whisk in the heavy cream, stirring constantly to avoid lumps.
Add basil (no need to remove the leaves from the stems).
Simmer the sauce, stirring occasionally, until it thickens enough to coat the back of a spoon—about 10 minutes. Use a spider strainer to remove the basil from the sauce.
Gradually whisk in the lemon juice and zest, stirring quickly to prevent curdling. Then stir in the Parmesan cheese a little at a time until melted and smooth.
Add the cooked Bucatini pasta to the sauce, tossing to coat thoroughly. If the sauce feels too thick, add small amounts of the reserved pasta water until it reaches your desired consistency.
Serve immediately. Garnish with extra basil or Parmesan, if desired.
Enjoy!
Creamy Lemon Basil Pasta
Ingredients
- 2 Tablespoons unsalted butter
- 2-3 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 2 cups heavy cream
- 1 Tablespoon flour
- ½ ounce fresh basil plus extra for garnish
- 1 lemon, zest and juice
- ½ cup freshly grated Parmesan cheese plus extra for garnish
- 8 ounces Sfoglini Bucatini pasta
Instructions
- In a large pot of boiling salted water, cook pasta according to package directions. Before draining, reserve 1 cup of the pasta water to help loosen the sauce later, if needed.
- Meanwhile, in a large saucepan over medium heat, melt the butter. Add garlic, salt, and pepper; cook until the garlic is fragrant, about 30 seconds to 1 minute.
- Sprinkle in the flour and cook, stirring constantly, for 1 minute to form a roux.
- Reduce heat to medium-low. Slowly whisk in the heavy cream, stirring constantly to avoid lumps.
- Add basil (no need to remove the leaves from the stems). Simmer the sauce, stirring occasionally, until it thickens enough to coat the back of a spoon—about 10 minutes. Use a spider strainer to remove the basil from the sauce.
- Gradually whisk in the lemon juice and zest, stirring quickly to prevent curdling. Then stir in the Parmesan cheese a little at a time until melted and smooth.
- Add the cooked pasta to the sauce, tossing to coat thoroughly. If the sauce feels too thick, add a splash of reserved pasta water to loosen it to your liking.
- Serve immediately, topped with extra basil or Parmesan if desired.
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