Silky lemon-butter pasta with parmesan and basil, bright and zesty, ready in 15 minutes for spring dining.
# What You'll Need:
→ Pasta
01 - 7 oz dried spaghetti or linguine
→ Sauce
02 - 2 3/4 tablespoons unsalted butter
03 - 1 large lemon, zested and juiced
04 - 1/4 cup reserved pasta cooking water
05 - 1/2 cup finely grated Parmesan cheese
06 - 1/4 teaspoon freshly ground black pepper
07 - Salt, to taste
→ To finish
08 - Small bunch fresh basil leaves, torn (about 1/2 cup packed)
09 - Extra finely grated Parmesan, for serving
10 - Lemon zest, for garnish (optional)
# Directions:
01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Reserve 1/4 cup of the cooking water, then drain the pasta.
02 - While the pasta cooks, melt the butter in a large skillet over medium heat. Add the lemon zest and sauté for about 30 seconds until fragrant, taking care not to brown the butter.
03 - Transfer the drained pasta to the skillet and toss to coat in the lemon‑butter. Add the lemon juice and the reserved cooking water and continue to toss so the liquid disperses evenly.
04 - Sprinkle in the grated Parmesan and black pepper. Toss vigorously over low heat until the cheese melts and emulsifies with the butter and water to form a glossy sauce that clings to the pasta. Taste and adjust salt as needed.
05 - Remove the pan from the heat, add the torn basil leaves, and fold gently to distribute without bruising the herbs.
06 - Portion immediately into warmed bowls and garnish with extra Parmesan and a touch of lemon zest if desired.
