Four-Herb Pesto Penne with Roasted Cherry Tomatoes
Al dente penne pasta tossed in a vibrant pesto made from four fresh herbs, paired with sweet roasted cherry tomatoes for a colorful Italian-inspired dish. This Italian-inspired pasta recipe (vegetarian), ready in about 35 minutes, blends penne pasta, cherry tomatoes, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 penne pasta
- 2 cups cherry tomatoes
- 4 tbsp, divided olive oil
- 3, minced garlic cloves
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh mint leaves
- 2 tbsp fresh oregano leaves
- 1/4 cup, toasted pine nuts
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 cups cherry tomatoes with 2 tbsp olive oil and 1/4 tsp salt on a baking sheet. Roast for 15 minutes until tomatoes blister and release juices.
- Step 2: Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Drain, reserving 1/2 cup pasta water.
- Step 3: Meanwhile, in a food processor, combine 1/4 cup fresh basil, 1/4 cup fresh parsley, 1/4 cup fresh mint, 2 tbsp fresh oregano, 3 minced garlic cloves, 1/4 cup toasted pine nuts, 1/2 cup grated Parmesan, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp olive oil, and 1 tbsp lemon juice. Blend until smooth, adding extra olive oil if needed.
- Step 4: Toss the cooked penne with the four-herb pesto, adding reserved pasta water 2 tbsp at a time to loosen the sauce.
- Step 5: Fold in the roasted cherry tomatoes gently, coating them in the pesto. Serve immediately with extra Parmesan if desired.
Frequently asked questions
How long does Four-Herb Pesto Penne with Roasted Cherry Tomatoes take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Four-Herb Pesto Penne with Roasted Cherry Tomatoes?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Four-Herb Pesto Penne with Roasted Cherry 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 Four-Herb Pesto Penne with Roasted Cherry 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.
Is Four-Herb Pesto Penne with Roasted Cherry Tomatoes vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
