Lemon Basil Butter Linguine is the kind of pasta you’ll make once—and then crave weekly. This easy recipe wraps up everything you love in a weeknight dish: tender pasta swirled in buttery garlic, brightened with lemon, and finished with heaps of fresh basil. It’s fast, fragrant, and endlessly satisfying.
What makes this recipe stand out? It’s the way lemon zest lifts the butter sauce without overpowering, while the basil brings a garden-fresh note that keeps things light. Parmesan melts in, coating each noodle in a creamy, savory finish. You don’t need cream or a ton of ingredients—just simple, quality staples done right.
Interestingly, butter-based pastas like this one hail from northern Italy where rich dairy sauces are more common than tomato-heavy southern dishes. The lemon and basil twist gives it a breezy modern flair that works beautifully year-round.
Ready in under 20 minutes, Lemon Basil Butter Linguine is perfect for solo dinners, last-minute guests, or cozy nights in. One bite and you’ll be hooked.
Recipe Yield: 2 servings
INGREDIENTS
8 oz pasta (linguine or spaghetti)
4 tbsp unsalted butter
2 cloves garlic, finely minced
½ cup freshly grated Parmesan
1 cup packed fresh basil leaves, finely chopped
1 tsp lemon zest
1 tbsp fresh lemon juice
½ tsp salt
¼ tsp black pepper
Reserved pasta water (¼ cup)
INSTRUCTIONS
1. Cook the pasta:
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, according to package directions. Before draining, reserve ¼ cup of pasta water. Drain and set aside.
2. Make the basil butter:
In a large skillet over medium heat, melt butter. Once melted and slightly golden, stir in minced garlic and sauté for 30 seconds until fragrant. Stir in the chopped basil and cook for another 30 seconds, just until wilted and vibrant.
3. Combine and finish:
Add the drained pasta to the skillet and toss to coat. Pour in the reserved pasta water, Parmesan, lemon zest, lemon juice, salt, and black pepper. Stir vigorously to melt the cheese and create a silky butter sauce. Remove from heat once glossy and well combined.
4. Serve hot:
Plate immediately and top with extra Parmesan, basil leaves, or cracked pepper if desired.
Helpful Tips to Perfect This Recipe
- Use Fresh Basil Only: Dried basil won’t work here—the fresh basil gives that garden-bright flavor that makes this dish sing.
- Don’t Skip the Pasta Water: The starchy water emulsifies with the butter and Parmesan to create the luscious sauce.
- Add a Protein Boost: Toss in grilled chicken, shrimp, or white beans for a heartier twist while still letting the basil butter shine.
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