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Lemon-Basil Spaghetti - refreshing, healthy and utterly delicious pasta dish made with lemon sauce, fresh basil and Parmesan cheese. This is a perfect as lunch or a quick dinner.
Spaghetti Pasta With Lemon And Basil
Perfect summertime pasta with fresh lemon and basil leaves. This delightful spaghetti is light, refreshing and absolutely delicious.
It’s August and summer is still in full gear. When the days are hot, you might not have a lot of appetite for food.
This Lemon-Basil spaghetti is a perfect summer dish as it’s utterly appetizing, made with the freshest ingredients and delightful.
This recipe is loosely adapted from Ruth Roger’s cookbook, which I found on People magazine. This dish is quick to make with a few ingredients.
The only cooking part is boiling the spaghetti. The dressing is made with olive oil, lemon juice, Parmesan cheese, basil and fresh tomatoes.
Mix the cooked spaghetti with the lemon sauce and you will have a serving of this delicious Lemon-Basil spaghetti.
Frequently Asked Questions
This recipe is only 320 calories per serving.
What To Serve With Lemon Basil Spaghetti
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Lemon-Basil Spaghetti
Ingredients
- 1/2 lb (250g) spaghetti
- 1/3 cup olive oil
- 4 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3/4 cup grated Parmesan cheese
- 1/2 cup fresh basil, chopped
- 1 teaspoon lemon zest
- 4 oz (120g) cherry tomatoes, quartered
Instructions
- Cook the spaghetti until al dente, according to the package instructions, about 9 minutes. Drain the spaghetti and set it aside.
- Whisk together the oil, lemon juice, salt, and black pepper.
- Add the lemon oil to the spaghetti in the pot and toss until the pasta is evenly coated with the lemon oil mixture. Stir in the Parmesan cheese, basil, lemon zest, and diced cherry tomatoes, mixing gently. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’d love to make this for my son’s family. How Do you think it would it work if I used curly pasta for the kids version?
Hi Tai. Yes, please feel free to substitute with other kinds of pasta.
Tomatoes off the vine and fresh basil made this recipe wonderful!
Will make it often with grilled chicken! Fabulous!
Thank you, Penny. Glad you enjoyed the recipe.
I just made this & it was great! The only thing I would do differently is not put so much salt in my pasta water. I got a little carried away there. Dish was really good & quick & easy to make. I just love basil!!!
Thanks!??
Oh this lovely dish was delish! I did not have any fresh tomatoes so I used sun dried tomatoes in the oil what a nice Summertime dish this would be thank you!
Being from New Jersey and the peak of tomatoe season just arriving any and all tomatoes from the garden would make this absolutely a delish dish all summer.
This looks good, but no way is the calorie count per serving only 320. Eight ounces of dried spaghetti alone is over 800 calories, divided by 2 over 400 calories. Add the olive oil and parm—this is not a low calorie dish.
Hi Laurie, I am not a nutritionist. The label is generated by a program based on the ingredients in the recipe card.
I love the colors in this!
It’s yummy! Girls love it!
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