Lemon Pasta from John Alberti
Prep time
Cook time
Total time
It doesn't get any easier than this. Lemon Pasta is inexpensive to make, easy and quick to prepare, and is a delicious lemony, cheesy pasta delight. Lemon Pasta is a perfect main dish with a big green salad, or as a side dish served alongside any lightly grilled protein.
Recipe type: Main
Cuisine: Italian
Serves: 4-6 servings
  • 1 pound linguini
  • ⅔ cup extra-virgin olive oil
  • ½ cup freshly grated Parmigiano Reggiano cheese
  • ½ cup freshly squeezed lemon juice
  • 1 Tablespoon lemon zest
  • ⅓ cup chopped fresh basil, plus more for garnish
  • Salt & Pepper as needed
  1. Bring a large pot of salted water to a boil. Cook linguini according to package directions to slightly less than "al dente."
  2. While the pasta is cooking, whisk the olive oil, lemon juice, lemon zest, and basil in a large saute pan. Heat over medium heat.
  3. With tongs, lift the cooked pasta out of the pot and into the saute pan with the lemon sauce. Use tongs to integrate the sauce and pasta. Remove the saute pan from the heat.
  4. Add grated Parmigiano Reggiano. Lift with tongs until incorporated. Add the fresh basil, and toss again to incorporate.
  5. Serve with extra grated Parmigiano Reggiano and fresh basil.
Lemon Pasta may be served as a main dish with a big green salad, or as a side dish for lightly grilled fish or meat.
Substitute any pasta alternative for linguine: quinoa, bean, gluten-free, whole wheat. Cook according to package directions.
Recipe by At Mimi's Table at https://atmimistable.com/lemon-pasta-from-john-alberti/