Lemon-Basil Pesto Pasta with Cherry Tomatoes and Parmesan
Al dente spaghetti tossed in a bright lemon-basil pesto sauce, accented with sweet cherry tomatoes and freshly grated Parmesan cheese. This italian-inspired pasta (vegetarian) ready in about 22 minutes blends spaghetti, packed fresh basil leaves, pine nuts 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 480 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 spaghetti
- 2 cups packed fresh basil leaves
- 1/4 cup pine nuts
- 3 garlic cloves
- 1/2 cup olive oil
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups, halved cherry tomatoes
- 1/2 cup freshly grated Parmesan cheese
- 1/4 tsp (optional) red pepper flakes
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. Drain, reserving 1/2 cup pasta water.
- Step 2: While pasta cooks, combine 2 cups packed fresh basil leaves, 1/4 cup pine nuts, and 3 garlic cloves in a food processor. Pulse until finely chopped.
- Step 3: With the processor running, slowly drizzle in 1/2 cup olive oil until the mixture forms a smooth pesto. Add 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper; pulse to combine.
- Step 4: In a large bowl, toss the drained spaghetti with the prepared pesto, adding reserved pasta water 2 tbsp at a time until the sauce coats the pasta evenly.
- Step 5: Fold in 1 1/2 cups halved cherry tomatoes and 1/2 cup freshly grated Parmesan cheese. Sprinkle 1/4 tsp red pepper flakes if desired for a mild kick. Serve immediately.
Equipment for this recipe
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Frequently asked questions
How long does Lemon-Basil Pesto Pasta with Cherry Tomatoes and Parmesan take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Lemon-Basil Pesto Pasta with Cherry Tomatoes and Parmesan?
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 Lemon-Basil Pesto Pasta with Cherry 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 Pesto Pasta with Cherry 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 Pesto Pasta with Cherry 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.
