Lemon-Basil Pasta with Sun-Dried Tomatoes and Pine Nuts
Al dente spaghetti tossed in a bright lemon and fresh basil sauce studded with sun-dried tomatoes and toasted pine nuts for a fragrant vegetarian pasta. This italian-inspired pasta (vegetarian) ready in about 22 minutes pairs spaghetti, for pasta water salt, divided olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 1 tbsp for pasta water salt
- 4 tbsp divided olive oil
- 3 minced garlic cloves
- 1/2 cup chopped sun-dried tomatoes
- 1 cup, chopped fresh basil leaves
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1/4 cup, toasted pine nuts
- 1/2 cup grated Parmesan cheese
- 1/2 tsp freshly ground black pepper
Instructions
- Step 1: Bring a large pot of salted water (1 tbsp salt) to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then reserve 1/2 cup pasta water and drain.
- Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 3: Add 1/2 cup chopped sun-dried tomatoes and cook for another 2 minutes until warmed through.
- Step 4: Toss the drained spaghetti into the skillet with the garlic and tomatoes. Add 2 tbsp olive oil, 1 tsp lemon zest, 2 tbsp lemon juice, 1 cup chopped fresh basil, and 1/4 cup toasted pine nuts. Stir gently to combine.
- Step 5: If pasta seems dry, add reserved pasta water 2 tbsp at a time until the sauce lightly coats the noodles.
- Step 6: Remove from heat and stir in 1/2 cup grated Parmesan cheese and 1/2 tsp freshly ground black pepper before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Basil Pasta with Sun-Dried Tomatoes and Pine Nuts 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 Pine Nuts?
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 Sun-Dried Tomatoes and Pine Nuts?
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 Pine Nuts 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 Pine Nuts 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.
