Lemon-Basil Pasta with Roasted Cherry Tomatoes
Al dente pasta tossed with bright lemon juice, fresh basil, and sweet roasted cherry tomatoes for a light and refreshing Italian-inspired dish. This italian-inspired pasta (vegetarian) ready in about 35 minutes pairs spaghetti, cherry tomatoes, divided olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 2 cups cherry tomatoes
- 4 tbsp divided olive oil
- 1 tsp divided salt
- 1/2 tsp divided black pepper
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 cloves minced garlic
- 1/2 cup chopped fresh basil leaves
- 1/3 cup grated Parmesan cheese
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 cups cherry tomatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until tomatoes blister and soften.
- Step 2: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water and drain pasta.
- Step 3: In a large skillet, heat remaining 2 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
- Step 4: Add the roasted cherry tomatoes, 3 tbsp fresh lemon juice, 1 tsp lemon zest, and cooked pasta to the skillet. Toss to combine, adding reserved pasta water 2 tbsp at a time if needed to loosen the sauce.
- Step 5: Remove from heat and stir in 1/2 cup chopped fresh basil and 1/3 cup grated Parmesan cheese. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper to taste before serving.
Frequently asked questions
How long does Lemon-Basil Pasta with Roasted Cherry Tomatoes take to make?
Total time is about 35 minutes (10 min prep + 25 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 Lemon-Basil Pasta with Roasted Cherry 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 spaghetti from drying out.
Can I substitute ingredients in Lemon-Basil Pasta 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 Lemon-Basil Pasta 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 Lemon-Basil Pasta 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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
