Lemon-Basil Pesto Penne with Sun-Dried Tomatoes

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Al dente penne pasta tossed in a bright lemon-basil pesto with chewy sun-dried tomatoes for bursts of savory sweetness. This Italian-inspired pasta recipe (vegetarian), ready in about 22 minutes, blends penne pasta, fresh basil leaves, parmesan cheese, grated 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
• 1/2 cup parmesan cheese, grated
• 1/4 cup pine nuts
• 2 garlic cloves
• 2 tbsp lemon juice
• 1/3 cup olive oil
• 1/3 cup sun-dried tomatoes, chopped
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. 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 and reserve 1/2 cup pasta water.
2. Step 2: While pasta cooks, combine 2 cups fresh basil leaves, 1/2 cup grated parmesan cheese, 1/4 cup pine nuts, 2 garlic cloves, and 2 tbsp lemon juice in a food processor. Pulse while slowly adding 1/3 cup olive oil until smooth and creamy.
3. Step 3: Toss the drained pasta with the lemon-basil pesto, adding reserved pasta water 2 tbsp at a time to loosen the sauce to desired consistency. Stir in 1/3 cup chopped sun-dried tomatoes. Season with 1 tsp salt and 1/2 tsp black pepper to taste.