Creamy Lemon Basil Pasta

Creamy Lemon Basil Pasta

Bright, creamy, and full of summer flavor, this Creamy Lemon Basil Pasta features velvety sauce, fresh basil, and zesty lemon all wrapped around Sfoglini’s twirl-worthy Bucatini. Perfect for warm evenings and easy, elegant dinners.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Total Time 20

Servings

Calories 726kcal

Author Liz - Eat Move Make

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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