Creamy Lemon-Garlic Pasta with Sun-Dried Tomatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant pasta dish featuring al dente spaghetti coated in a luxurious lemon-garlic sauce with sun-dried tomatoes, finished with fresh herbs for a bright, restaurant-quality meal. This italian-inspired pasta (vegetarian) ready in about 35 minutes pairs spaghetti, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz spaghetti
• 3 tbsp olive oil
• 4 cloves, minced garlic
• 2 oz, drained and chopped sun-dried tomatoes in oil
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup, chopped fresh basil
• 1/2 tsp salt
• 1/4 tsp red pepper flakes
• 1/4 cup reserved pasta water

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/4 cup pasta water.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
3. Step 3: Stir in 2 oz chopped sun-dried tomatoes and cook for 2 minutes until they soften and release their oil.
4. Step 4: Add 1 tbsp lemon zest, 2 tbsp lemon juice, and 1 cup heavy cream to the skillet, then simmer for 3 minutes until the sauce thickens slightly and coats the back of a spoon.
5. Step 5: Reduce heat to low, then stir in 1/2 cup grated Parmesan cheese until fully melted and creamy.
6. Step 6: Add the drained spaghetti and 1/4 cup reserved pasta water, tossing vigorously for 2 minutes until the sauce clings evenly to the pasta.
7. Step 7: Stir in 1/4 cup chopped fresh basil, then season with 1/2 tsp salt to taste. The sauce should be glossy and coat every strand without being too thick.
8. Step 8: Serve immediately with extra Parmesan and basil for garnish.