Lemon-Dill Pasta with Roasted Cherry Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant, one-pan pasta dish featuring tender spaghetti tossed in a bright lemon-dill sauce with roasted cherry tomatoes and garlic, ready in under 30 minutes. This italian-inspired pasta ready in about 40 minutes pairs spaghetti, cherry tomatoes, medium, thinly sliced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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
• 2 cups cherry tomatoes
• 1 medium, thinly sliced red onion
• 3 tbsp olive oil
• 4 cloves, minced garlic
• 3 tbsp, chopped fresh dill
• 1, zested and juiced lemon
• 1/2 cup heavy cream
• 1/2 cup, finely grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 cups cherry tomatoes, 1 sliced red onion, and 3 tbsp olive oil on a baking sheet, then roast for 20 minutes until tomatoes are burst and caramelized.
2. Step 2: While tomatoes roast, bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
3. Step 3: In a large skillet, heat 2 tbsp of the reserved pasta water over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
4. Step 4: Stir in 1/2 cup heavy cream, lemon zest, lemon juice, 3 tbsp chopped dill, 1 tsp salt, and 1/2 tsp black pepper, cooking for 2 minutes until slightly thickened.
5. Step 5: Add drained spaghetti to the skillet, tossing to coat. If sauce is too thick, add 2 tbsp reserved pasta water until creamy. Stir in roasted tomatoes and 1/2 cup grated Parmesan, cooking for 1 minute until cheese melts and sauce coats pasta.