Lemon-Garlic Italian Pasta with Roasted Cherry Tomatoes
Al dente spaghetti tossed with roasted cherry tomatoes, bright lemon juice, and garlic-infused olive oil for a fresh, simple Italian pasta dish. This italian-inspired pasta ready in about 30 minutes pairs spaghetti, whole cherry tomatoes, divided olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 whole cherry tomatoes
- 4 tbsp, divided olive oil
- 4 thinly sliced garlic cloves
- 3 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp red pepper flakes
- 1/4 cup chopped fresh basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated, plus extra for serving Parmesan cheese
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 cups whole cherry tomatoes with 2 tablespoons olive oil and 1/2 teaspoon salt on a baking sheet. Roast for 15 minutes until tomatoes are blistered and bursting.
- Step 2: Bring a large pot of salted water to a rolling boil. Add 12 ounces spaghetti and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain pasta.
- Step 3: While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 1/4 teaspoon red pepper flakes, sautéing for 1-2 minutes until garlic is fragrant and golden but not burnt.
- Step 4: Add the roasted cherry tomatoes, 3 tablespoons lemon juice, 1 teaspoon lemon zest, and cooked pasta to the skillet. Toss together, adding reserved pasta water as needed to loosen the sauce. Stir in 1/4 cup chopped fresh basil, and season with 1/2 teaspoon black pepper.
- Step 5: Remove from heat and mix in 1/2 cup grated Parmesan cheese. Serve immediately with extra Parmesan on top.
Equipment for this recipe
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Frequently asked questions
How long does Lemon-Garlic Italian Pasta with Roasted Cherry Tomatoes take to make?
Total time is about 30 minutes (10 min prep + 20 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-Garlic Italian Pasta with Roasted Cherry Tomatoes?
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-Garlic Italian Pasta 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-Garlic Italian Pasta 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.
What goes well with Lemon-Garlic Italian Pasta with Roasted Cherry Tomatoes?
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.
