This recipe features fusilli pasta coated in a delicate lemon garlic sauce topped with fresh basil leaves and an additional squeeze of lemon. While simple, this lemon garlic pasta with basil is bursting with bright flavors! It's a fresh addition to any family meal and can be completed with a simple salad or vegetable side.
This lemon garlic pasta recipe is especially popular in the warmer months since lemon naturally compliments a sunny day! Basil is also most abundant and freshest in the summer. In my home, we actually make this recipe frequently in early and mid Fall to use up our fresh basil leaves before the frost and dark days cause the plant to fade.
This recipe pairs well with my Sautéed Peppers and Onions and Dairy Free Shrimp Scampi. For more recipes with fresh basil, check out my Dairy-Free Pesto, One Pot Vegan Lentil Pasta, Vegan Pea Pesto Pasta Salad, and Strawberry Basil Smoothie.
For more easy pasta recipes, check out my Creamy Avocado Pasta, Greek Tahini Pasta Salad, , Creamy Sun-dried Tomato Pasta, Herby Vegan Alfredo Pasta, Ground Lamb Ragu Pasta, and Vegan Broccoli Mac and Cheese.
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How to make it (with photos)
Ingredient Notes + Substitutions
Just like many real Italian recipes, this lemon garlic pasta with basil uses just a few ingredients! This recipe requires six ingredients plus salt and pepper.
Pasta
I use gluten-free pasta when making this recipe. My favorite pasta shape is fusilli because it holds the lemon garlic sauce well. Traditional spaghetti or fettuccine noodles are also a good pasta shape for this recipe.
Fresh Basil Leaves
Fresh basil leaves are amazing with this lemon garlic pasta. I don't recommend replacing it with dried basil since the flavor changes a bit with drying. You can omit it entirely and still have an amazing lemon garlic sauce.
Red Pepper Flakes
Red pepper flakes add a little heat to this dish, and can be quite strong if you use too much. I recommend ¼ teaspoon. You can add a little more if you like heat and plan to mix the pasta with a vegetable side like sauteed spinach or zucchini.
Butter or Vegan Butter
You can use olive oil as a substitute, but butter is more traditional. I do not recommend coconut oil as a vegan substitute. Instead use vegan butter or olive oil.
You also need garlic, a lemon, salt, and ground black pepper to make this recipe.
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
Learn how to make Lemon Garlic Pasta with basil in three easy steps!
- Pasta: Prepare the pasta according to package instructions, reserving 1 cup of pasta water afterwards.
- Lemon Garlic Sauce: Meanwhile, in a large skillet over medium heat, add the butter. Once melted, add the minced garlic, red pepper flakes, and lemon zest. Stir constantly for 1-2 minutes until the garlic begins to turn golden and becomes fragrant. Remove from heat.
- Combine: Add the lemon juice and ½ cup of reserved pasta water. Stir to combine, then add the pasta. Stir to coat the noodles in the sauce. Add salt and pepper to taste. Serve immediately and garnish with fresh basil leaves.
Expert Tips
Make amazing lemon garlic pasta with basil on the first try with these expert tips!
Make pasta like an Italian.
If you've never been taught how to properly make pasta like an Italian, here's what you need to know:
- Don't use too much water. Follow the instructions on the package.
- Add 1 tablespoon of salt per pound of pasta. Yup, I said tablespoon.
- Bring the water to a rolling boil before adding the noodles.
- Cook to al dente.
Add fresh basil leaves after the noodles have cooled to warm.
Adding fresh basil leaves when the pasta is still hot will cause them to turn brown. They are still edible, but the texture, flavor, and appearance is less appealing.
Always add lemon juice after cooking.
The flavor in lemon juice breaks down quickly with heat. Add it after turning off the heat, just before serving. This is true for any dish that involves lemon juice. You can still cook with lemon rind, and if you heat it in oil, it will infuse the oil with lemon flavor.
Recipe FAQ's
Here I answered some frequently asked questions about this Lemon Garlic Pasta with basil. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover lemon garlic pasta with basil in an airtight container in the refrigerator for up to 4 days.
I don't recommend replacing fresh basil in this recipe, but it tastes great without it and is not a necessary ingredient in lemon garlic pasta.
Related easy pasta recipes to consider...
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📖 Recipe
Lemon Garlic Pasta with basil
Ingredients
- ¾ pound pasta or gluten-free pasta (12 ounces)
- 3 tablespoons butter or vegan butter
- 4 cloves garlic , minced
- ¼ teaspoon red pepper flakes (optional)
- 1 medium lemon , juiced and zested
- ¼ cup fresh basil leaves , plus more to taste (optional)
- salt and pepper to taste
Instructions
- Pasta: Prepare the pasta according to package instructions, reserving 1 cup of pasta water afterwards.
- Lemon Garlic Sauce: Meanwhile, in a large skillet over medium heat, add the butter. Once melted, add the minced garlic, red pepper flakes, and lemon zest. Stir constantly for 1-2 minutes until the garlic begins to turn golden and becomes fragrant. Remove from heat.
- Combine: Add the lemon juice and ½ cup of reserved pasta water. Stir to combine, then add the pasta. Stir to coat the noodles in the sauce. Add salt and pepper to taste. Serve immediately and garnish with fresh basil leaves.
Lucas says
This is the perfect simple lemon garlic pasta recipe. It tastes fresh and flavorful. I will definitely make this again.