Zesty lemon-butter pasta with Parmesan and basil; silky sauce, bright citrus notes, ready in 15 minutes.
# What You 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 - 2/3 cup finely grated Parmesan cheese
06 - 1/4 teaspoon freshly ground black pepper
07 - Salt, to taste
→ To finish
08 - 1/2 cup loosely packed fresh basil leaves, torn
09 - Extra grated Parmesan, for serving
10 - Lemon zest, optional, for garnish
# Directions:
01 - Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until al dente according to the package directions. Reserve 1/4 cup of the cooking water, then drain the pasta.
02 - Meanwhile, melt the butter in a large skillet set over medium heat. Add the lemon zest and cook for about 30 seconds, stirring, until fragrant but not browned.
03 - Transfer the drained pasta to the skillet and toss to coat in the melted butter. Pour in the lemon juice and the reserved pasta cooking water and stir to combine.
04 - Sprinkle the grated Parmesan and black pepper over the pasta. Reduce heat to low and toss vigorously until the cheese melts into a creamy sauce that clings to the strands. Taste and adjust seasoning with 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 - Divide between warmed plates and garnish with extra Parmesan and a little more lemon zest if desired. Serve at once.
