Lemon-Basil Pesto Pasta with Sun-Dried Tomatoes
Al dente pasta tossed in a bright homemade lemon and basil pesto, studded with tangy sun-dried tomatoes for a fresh Mediterranean-inspired meal. This italian-inspired pasta (vegetarian, mediterranean) ready in about 22 minutes blends penne pasta, 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 penne pasta
- 2 cups packed fresh basil leaves
- 1/3 cup pine nuts
- 2 cloves garlic cloves
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh lemon juice
- 1/2 cup olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1/3 cup sun-dried tomatoes, chopped
Instructions
- Step 1: 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 pasta, reserving 1/4 cup of pasta water.
- Step 2: Meanwhile, in a food processor, combine 2 cups fresh basil leaves, 1/3 cup pine nuts, 2 garlic cloves, 1/2 cup grated Parmesan cheese, and 2 tbsp fresh lemon juice. Pulse until finely chopped.
- Step 3: With the processor running, slowly drizzle in 1/2 cup olive oil until the pesto forms a smooth sauce. Season with 1 tsp salt and 1/4 tsp black pepper.
- Step 4: Transfer cooked pasta to a large bowl. Add chopped 1/3 cup sun-dried tomatoes and the prepared pesto. Toss well, adding reserved pasta water a tablespoon at a time to loosen the sauce to desired consistency. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Basil Pesto Pasta with Sun-Dried Tomatoes 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 Sun-Dried 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 Lemon-Basil Pesto Pasta with Sun-Dried 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 Pesto Pasta with Sun-Dried 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 Pesto Pasta with Sun-Dried 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.
