Lemon-Butter Pasta with Cherry Tomatoes and Basil
A bright, simple pasta dish featuring tender spaghetti tossed in a lemony butter sauce with sun-ripened tomatoes and fresh herbs. This Italian-inspired pasta recipe, ready in about 33 minutes, pairs spaghetti, unsalted butter, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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
- 3 tbsp unsalted butter
- 2 tbsp fresh lemon juice
- 12 oz cherry tomatoes
- 1/4 cup, thinly sliced fresh basil
- 1/2 cup grated Parmesan cheese
- 1 tbsp extra-virgin olive oil
- 1 tsp kosher salt
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Equipment for this recipe
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Instructions
- Step 1: Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tsp salt and 12 oz spaghetti, stirring to prevent sticking. Cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 12 oz cherry tomatoes and cook for 4-5 minutes until they burst and release juices, stirring occasionally.
- Step 3: Add 3 tbsp unsalted butter and 2 tbsp fresh lemon juice to the skillet, stirring until butter melts and emulsifies with tomato juices. Toss in drained spaghetti and 1/2 cup reserved pasta water, cooking for 1 minute until sauce clings to pasta.
- Step 4: Remove skillet from heat and stir in 1/4 cup thinly sliced basil and 1/2 cup grated Parmesan cheese until cheese melts into a glossy coating. Season with additional salt if needed.









