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Garlic and Lemon Pasta with Basil Microgreens


1 pound spaghetti, dry
½ cup olive oil extra virgin
2 tablespoons butter
1 tablespoon garlic, minced
1 tablespoon lemon zest
¼ cup fresh lemon juice
¼ cup chicken or vegetable broth
¼ teaspoon salt
⅛ teaspoon freshly ground pepper
1 cup basil microgreens
½ cup chopped fresh parsley
freshly grated Parmigiano-reggiano


  1. Cook spaghetti in a large pot of salted boiling water until al dente.
  2. Meanwhile, in a small saucepan, heat oil and butter over medium-low heat. Stir in garlic, lemon zest, lemon juice, broth, salt and pepper and raise heat to medium-high. Bring to a gentle simmer, reduce heat and simmer for 3 minutes.
  3. Drain the pasta, return it to its cooking pot and immediately pour the heated sauce over it, along with the basil microgreens and parsley. Use tongs to gently toss the pasta and sauce together. Transfer pasta to a heated serving bowl.
  4. Top with grated Parmigiano-reggiano, a light sprinkling of sea salt and freshly ground pepper and a squeeze of lemon juice.