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 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Butter Pasta with Cherry Tomatoes and Basil take to make?
Total time is about 33 minutes (15 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Butter Pasta with Cherry Tomatoes and Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Lemon-Butter Pasta with Cherry Tomatoes and Basil?
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-Butter Pasta with Cherry Tomatoes and Basil 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.
What goes well with Lemon-Butter Pasta with Cherry Tomatoes and Basil?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
