Lemon-Basil Pasta with Sun-Dried Tomatoes and Parmesan
Al dente pasta tossed in a bright lemon and fresh basil sauce, studded with chewy sun-dried tomatoes and finished with grated Parmesan cheese. This italian-inspired pasta (vegetarian) ready in about 22 minutes pairs spaghetti pasta, olive oil, garlic cloves, minced 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 pasta
- 4 tbsp olive oil
- 3 cloves garlic cloves, minced
- 1/3 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil leaves, chopped
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup reserved pasta water
Instructions
- 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. Reserve 1/2 cup pasta water, then drain the pasta.
- Step 2: While pasta cooks, heat 4 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- Step 3: Stir in 1/3 cup chopped sun-dried tomatoes, 1 tsp lemon zest, and 2 tbsp lemon juice, cooking for 1 minute to warm the tomatoes.
- Step 4: Add the drained pasta to the skillet along with 1/2 cup reserved pasta water, 1/4 cup chopped fresh basil, 1 tsp salt, and 1/4 tsp black pepper. Toss vigorously for 1-2 minutes until the sauce thickens and coats the pasta.
- Step 5: Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted and evenly distributed. Serve immediately.
Frequently asked questions
How long does Lemon-Basil Pasta with Sun-Dried Tomatoes and Parmesan take to make?
Total time is about 22 minutes (10 min prep + 12 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 Sun-Dried Tomatoes and Parmesan?
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 pasta from drying out.
Can I substitute ingredients in Lemon-Basil Pasta with Sun-Dried Tomatoes and Parmesan?
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 Sun-Dried Tomatoes and Parmesan 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 Sun-Dried Tomatoes and Parmesan 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.
