Lemon Pepper Pasta

Lemon Pepper Pasta

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

20 m servings 243 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 4.2 g
  • 7%
  • Carbs:
  • 43g
  • 14%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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

Read all reviews 116
  1. 147 Ratings

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Most helpful positive review

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 i...

Most helpful critical review

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 ...

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Least positive
Newest

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 i...

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.

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 grea...

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 ...

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.

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 ...

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 som...

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 th...

This was alright, I liked the lemon juice addition (com[ared to another recipe I have) but I think that lemon pepper is the best way to go with this one. I also skipped the basil (which I thoug...

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