Lemon Basil Pasta

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Lemon Basil Pasta is creamy, light, lemony, healthy, and packed with yummy green veggies. It’s especially amazing tossed with whole wheat pasta. I like to serve this with fresh Homemade Garlic Bread. Perfection!

Lemon Basil Pasta|A Vegetarian Dish

Yesterday on Facebook, I shared this recipe for Summer Veggie Pasta Primavera and it got me craving pasta. Like bad. So, I whipped up a Spring version last night for dinner and this is it! This Lemon Basil Pasta is creamy, light, lemony, healthy, and packed with yummy green veggies.

Main Ingredients Needed

I’m not a big savory lemon eater, but a HUGE sweet lemon eater. Meaning: I mostly only go for lemon desserts and that’s it. I only added 1/2 tsp of lemon zest for a hint of lemon to this recipe. If you’re a lemon lover, feel free to add more. Start by gathering these ingredients for Lemon Basil Pasta from your pantry and fridge:

• Whole wheat spaghetti – I used whole wheat spaghetti- but use what you prefer.
• Asparagus + frozen peas + onion + zucchini– Adds some delicious flavor and color to this dish!
• Butter– used to sauté the zucchini.
• Flour– used to coat the zucchini.
• Chicken stock or vegetable broth– used to flavor and give volume to the sauce.
• Light cream cheese– gives the sauce some creamy texture and flavor.
• Parmesan cheese- grated.
• Salt & pepper- to taste.
• Dried basil- is a sweet and slightly peppery herb for seasoning.
• Lemon zest- I only added 1/2 tsp for just a hint of lemon. Feel free to add more, less, or omit entirely.

How to Make Lemon Basil Pasta|Directions

For full details on how to make lemon basil pasta see the recipe card down below.

Step 1: Cook Pasta and Asparagus

Bring large pot of salted water to boil. Add spaghetti and cook until al dente. While pasta is cooking, snap woody bottoms off asparagus and slice into 1/4 inch pieces. Add to the cooking pasta during the last 3 minutes of cooking. Drain all together and set aside.

Step 2: Sauté Zucchini

Return pot to medium heat and melt butter. Sauté butter and zucchini with salt and pepper to soften, 4 minutes. Sprinkle flour over top and stir.

Step 3: Make Sauce

Pour in chicken stock and bring to boil to thicken. Reduce heat to medium low and stir in cream cheese, parmesan cheese, more salt and pepper, basil, lemon zest and peas.

Step 4: Serve

Cook 5 minutes, then toss in cooked pasta and asparagus. Divide between serving dishes and top with more parmesan cheese. Serve immediately.

Storing Leftover Lemon Basil Pasta

For leftovers, make sure to cover in an airtight container and refrigerate them. Lemon Basil Pasta should last for 3-5 days but I think it tastes best within the first two!

More Savory Lemon Recipes!

• Lemon Chicken Pasta
• Lemon Spaghetti
• Lemon Chicken Soup
• Lemon Pepper Tuna Sliders

I will say that a slight taste of lemon was quite delightful with the parmesan cheese and pasta. It was overall a yummy and surprisingly filling dinner that my husband polished off late last night.

Here’s the printable recipe card. Enjoy, Friends! 🙂

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5 from 6 votes

Lemon Basil Pasta with Spring Veggies

This Lemon Basil Pasta is creamy, light, lemony, healthy, and packed with yummy green veggies. It's especially amazing tossed with whole wheat spaghetti.

servings 3 servings

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1/2 lb whole wheat spaghetti or other pasta
• ▢ 1/2 lb asparagus
• ▢ 3 tablespoons butter
• ▢ 1 cup diced onion
• ▢ 1/2 cup diced zucchini
• ▢ 1/2 cup frozen peas
• ▢ 2 tablespoons flour
• ▢ 2 cups chicken stock or vegetable broth
• ▢ 2 oz light cream cheese
• ▢ 1/4 cup grated parmesan
• ▢ salt & pepper to taste
• ▢ 1/2 teaspoon dried basil
• ▢ 1/2 teaspoon lemon zest

US Customary – Metric

Instructions

• Bring large pot of salted water to boil. Add spaghetti and cook until al dente. While pasta is cooking, snap woody bottoms off asparagus and slice into 1/4 inch pieces. Add to the cooking pasta during the last 3 minutes of cooking. Drain all together and set aside.
• Return pot to medium heat and melt butter. Sauté butter and zucchini with salt and pepper to soften, 4 minutes. Sprinkle flour over top and stir. Cook 1 minute.
• Pour in chicken stock and bring to boil to thicken. Reduce heat to medium low and stir in cream cheese, parmesan cheese, more salt and pepper, basil, lemon zest and peas.
• Cook 5 minutes, then toss in cooked pasta and asparagus. Divide between serving dishes and top with more parmesan cheese. Serve immediately.

Nutrition

Calories: 573kcal | Carbohydrates: 80g | Protein: 24g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 52mg | Sodium: 558mg | Potassium: 721mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1324IU | Vitamin C: 22mg | Calcium: 199mg | Iron: 6mg

Course: Dinner

Cuisine: Italian

Keyword: lemon basil pasta