Lemon-Basil Pesto Penne with Roasted Cherry Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Al dente penne pasta tossed with fresh basil pesto and bright roasted cherry tomatoes for a vibrant and herbaceous Italian-inspired vegetarian dish. This italian-inspired pasta (vegetarian) ready in about 30 minutes blends penne pasta, cherry tomatoes, olive oil 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 430 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.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 430 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 cups cherry tomatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 15 minutes until tomatoes blister and soften.
  2. Step 2: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Reserve 1/4 cup pasta water and drain pasta.
  3. Step 3: In a food processor, combine 2 cups packed fresh basil leaves, 1/4 cup pine nuts, 1/2 cup grated Parmesan cheese, 1 tsp lemon zest, 2 tbsp lemon juice, 2 garlic cloves, 2 tbsp olive oil, and 1/4 tsp salt. Pulse until blended into a smooth pesto.
  4. Step 4: In a large mixing bowl, toss the hot penne with the prepared basil pesto and 1/4 cup reserved pasta water until the sauce coats the pasta evenly.
  5. Step 5: Gently fold in the roasted cherry tomatoes and adjust seasoning with remaining 1/2 tsp salt and 1/4 tsp black pepper.
  6. Step 6: Serve immediately garnished with additional Parmesan and fresh basil if desired for a fresh, bright pasta dish.

Equipment for this recipe

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Frequently asked questions

How long does Lemon-Basil Pesto Penne with Roasted Cherry Tomatoes take to make?

Total time is about 30 minutes (10 min prep + 20 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 Penne with Roasted Cherry 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 Penne 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 Pesto Penne 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 Pesto Penne 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.

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