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READY IN 20 mins

Lemon Pepper Pasta

Read Reviews (111)

"Fast and easy to make anytime, and in advance." — Jane Streich

Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings

1 pound spaghetti
2 tablespoons olive oil
3 tablespoons lemon juice, to taste

1 tablespoon dried basil
ground black pepper to taste

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Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until done; drain.
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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PREP 5 mins
COOK 15 mins
READY IN 20 mins

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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.

—Navy_Mommy

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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.

—Always The Hostess

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140 Ratings

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.

—Mickmaggie0702

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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!

—Verna

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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.

—MTRENT

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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.

—naples34102

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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!

—Annaid

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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!

—Chelsey Wolnowski

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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.

Nutritional Information

Lemon Pepper Pasta

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 243
Calories from Fat: 38

% Daily Value *
Total Fat 4.2g 7 %
** Saturated Fat 0.6g 3 %
Cholesterol 0mg 0 %
Sodium 4mg < 1 %
Potassium 146mg 4 %
Total Carbohydrates 43g 14 %
Dietary Fiber 2g 8 %
Protein 7.5g 15 %
** Sugars 1.7g
Vitamin A < 1 %
Vitamin C 4 %
Calcium 3 %
Iron 21 %
** Thiamin 59 %
Niacin 44 %
** Vitamin B6 5 %
** Magnesium 11 %
** Folate 75 %

* 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.