Pasta dishes don’t always have to be heavy and rich; sometimes, a lighter, fresher option is just what you need. This Lemon and Basil Spaghetti is a simple yet sophisticated meal that’s packed with flavor and perfect for any occasion. Whether you’re cooking for a busy weeknight or hosting friends for dinner, this recipe strikes the ideal balance between quick preparation and impressive presentation.

The beauty of this dish lies in its simplicity. It relies on a handful of fresh ingredients—lemon, fresh basil, garlic, and Parmesan—to create a bright and aromatic sauce that coats every strand of spaghetti. The tanginess of the lemon pairs beautifully with the earthy sweetness of basil, while the Parmesan adds just the right amount of savory richness. Toss in a hint of garlic, and you have a pasta dish that’s both satisfying and refreshing.

Not only is this recipe easy to make, but it’s also versatile. You can customize it by adding grilled chicken, shrimp, or vegetables for a heartier meal. It’s also a great base for experimenting with flavors if you enjoy a little creativity in the kitchen. Plus, with just 20 minutes from start to finish, this dish is proof that elegance doesn’t have to be time-consuming.

Let’s dive into how you can bring this vibrant and delicious pasta to your table. This recipe serves four and includes measurements in both metric and imperial units to suit your preference. Whether you’re a seasoned chef or a kitchen beginner, you’ll find this Lemon and Basil Spaghetti a joy to prepare—and even more delightful to eat.

Ingredients

For the spaghetti:

• 400g (14 oz) spaghetti
• 1 tsp salt for boiling water

For the sauce:

• 60ml (4 tbsp) olive oil
• 4 cloves garlic, minced
• Zest and juice of 2 large lemons
• 40g (1/4 cup) grated Parmesan cheese (plus extra for garnish)
• Salt and pepper to taste

To finish:

• 15g (1/2 cup) fresh basil leaves, chopped
• Optional: 1/4 tsp red chili flakes for a bit of heat

Instructions

1. Cook the spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente (approximately 8–10 minutes). Reserve about 120ml (1/2 cup) of the pasta water before draining.

2. Prepare the sauce
While the spaghetti cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes, or until fragrant but not browned.

3. Add lemon zest and juice:
Stir in the lemon zest and juice, allowing the flavors to meld for 1–2 minutes. Reduce the heat to low.

4. Combine spaghetti with sauce:
Add the cooked spaghetti to the skillet. Toss to coat evenly in the lemon-garlic mixture. If the mixture seems dry, add the reserved pasta water a little at a time until the desired consistency is achieved.

5. Incorporate Parmesan and season:
Stir in the grated Parmesan cheese, allowing it to melt and coat the pasta. Season with salt, pepper, and optional chili flakes.

5. Add basil
Remove from heat and toss in the fresh basil, gently mixing to combine.

6. Serve and garnish
Divide the spaghetti among four plates. Garnish with additional Parmesan cheese and a few extra basil leaves if desired.