Lemon Pepper Pasta Recipe - Allrecipes.com
Lemon Pepper Pasta Recipe
  • READY IN 20 mins

Lemon Pepper Pasta

Recipe by  

"Fast and easy to make anytime, and in advance."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    5 mins
  • COOK

    15 mins
  • READY IN

    20 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until done; drain.
  2. In a small bowl, combine olive oil, lemon juice, basil and black pepper. Mix well and toss with the pasta. Serve hot or cold.
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2004

Don't get me wrong, this was really good, but it is in no way a main dish meal. The taste is a really subtle lemon flavor that won't over power anything. I used mine under chicken scampi and it complimented the chicken really well. More importantly, it is super simplet to make. However, I really felt that a pound of pasta was way too much as a side dish. It says for four people, but we could have fed twice that many.

 
Most Helpful Critical Review
Mar 26, 2006

Tried twice. First time was s0-s0. The second time with modifications:2/3 c. olive oil, 2/3 c. parm cheese, 1/2 cup fresh lemon juice, 3/4 tsp salt, 1/2 tsp black pepper, 1/3 c. fresh chopped basil, 1 tbs lemon zest. Heck, this is an entirely new recipe! Whisk all the ingredients together and toss with Spaghetti.

 
Jul 24, 2003

I really enjoyed this recipe! When I first tried it, it was good, but tasted like it needed something, so I tried adding a sprinkle of parmesan...it was excellent! Also, I did use fresh basil.

 
Jul 24, 2003

I made this for a main dish since I forgot to pull down any meat for dinner. This is very easy to make but I spruced it up with a little garlic salt and parmesan cheese. I bet this would go great with an italian type main dish such as chicken milano or something like that. I enjoyed it and the leftovers heated up well.... but again, if you plan to make this a maindish be sure to spruce it up with some other spices....otherwise you might think it's too bland. Thanks for posting Jane!

 
Sep 01, 2004

This is a good light side dish for summer. I halved the recipe and I think it could have used more of the lemon pepper sauce. Next time I will make the full recipe of sauce for 4 oz. of pasta.

 
Mar 16, 2011

Light and refreshing, with the wonderful flavors and preparation for pasta that I grew up with and love. I don't always use lemon juice, but it is SO nice here. I used fresh basil rather than dried and a little minced garlic. Perfectly flavored and perfectly "springlike." Served this with "Pork Tenderloin Diane" and "Asparagus with Garlic and Onions," recipes also from this site. This was an ideal, 5-star dinner to welcome the approach of spring.

 
Jan 05, 2006

I read all the reviews and from them created a composite recipe that turned out very well, and that I am now addicted to. I used angel hair and doubled the oil so it wouldn't stick. I cooked some garlic in the oil, used less basil, and added some lemon pepper and salt. It turned out very well!

 
Apr 14, 2006

I made some chagnes, and this turned out very good! I used fettucini for that pasta, I used butter instead of olive oil, and I used lemon pepper instead of just plain pepper. I didn't measure the lemon juice, just added as much as I thought would taste good. Yummy!

 

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Nutrition

  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 43 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.2 g
  • 7%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 4 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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