Description

A quick and comforting weeknight pasta dish that uses starchy pasta water to create a silky, creamy sauce without heavy cream or butter, balanced with bright lemon and fresh basil pesto.

Ingredients

Scale

12 ounces spaghetti, linguine, or fettuccine
1/2 to 3/4 cup basil pesto
1 large lemon (for juice and zest)
1 cup starchy pasta water
2 cloves garlic, minced
1–2 tablespoons extra virgin olive oil
Pinch of red pepper flakes
Salt and black pepper to taste
Fresh basil leaves for garnish

Instructions

Bring a large pot of salted water to a rolling boil and cook pasta until al dente (8-10 minutes). Reserve 1 cup of starchy pasta water before draining.
While pasta cooks, mince garlic and zest/juice the lemon.
In a large skillet over medium-low heat, warm olive oil. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
Stir in the basil pesto and fresh lemon juice to create a base.
Add about 1/2 cup of reserved pasta water to the skillet and stir vigorously to emulsify the sauce until creamy. Add more water if needed.
Add the drained pasta to the skillet and toss with tongs until every noodle is coated in the glossy sauce.
Remove from heat. Stir in half of the lemon zest. Taste and adjust seasoning with black pepper or salt.
Serve immediately, topped with remaining lemon zest and fresh basil leaves.

Notes

Use bronze-die pasta for better sauce adherence. Ensure lemons are at room temperature for easier juicing. Do not overcook the pasta; it should be al dente. Pesto burns easily, so keep heat low when adding it. If the sauce separates, add more hot pasta water and stir vigorously to re-emulsify.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 cup of pasta with
Calories: 450
Sugar: 2
Sodium: 600
Fat: 18
Saturated Fat: 3
Carbohydrates: 60
Fiber: 3
Protein: 12

Keywords: creamy lemon pesto pasta, weeknight dinner, easy pasta recipe, gluten-free pasta, dairy-free pasta, quick meals, healthy pasta