Creamy Lemon-Pepper Pasta with Sun-Dried Tomatoes
A restaurant-worthy pasta dish with a velvety lemon-herb cream sauce, sun-dried tomatoes, and fresh herbs for a bright, comforting meal. This italian-inspired pasta ready in about 30 minutes pairs pasta (fettuccine), heavy cream, oil-packed, chopped sun-dried tomatoes 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 pasta (fettuccine)
- 1 cup heavy cream
- 1/4 cup, oil-packed, chopped sun-dried tomatoes
- 1, juiced lemon
- 3 tbsp, chopped fresh basil
- 2 cloves, minced garlic
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup, finely grated Parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz fettuccine and cook for 8-10 minutes until al dente, reserving 1 cup pasta water before draining.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and 1/4 cup chopped sun-dried tomatoes, sautéing for 2 minutes until fragrant but not browned.
- Step 3: Stir in 1 cup heavy cream, lemon juice, 1/2 tsp black pepper, and 3 tbsp chopped basil. Simmer gently for 3 minutes until sauce thickens slightly.
- Step 4: Add drained pasta and 1/4 cup reserved pasta water to the skillet, tossing until pasta is evenly coated and sauce clings to strands. Stir in 1/2 cup grated Parmesan until melted and creamy.
- Step 5: Adjust consistency with more pasta water if needed, then serve immediately with extra basil garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Lemon-Pepper Pasta with Sun-Dried Tomatoes take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Lemon-Pepper Pasta with Sun-Dried Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pasta (fettuccine) from drying out.
Can I substitute ingredients in Creamy Lemon-Pepper Pasta with Sun-Dried Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Lemon-Pepper Pasta with Sun-Dried Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Creamy Lemon-Pepper Pasta with Sun-Dried Tomatoes?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
