Lemon-Garlic Pasta with Roasted Cherry Tomatoes and Basil

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A simple Italian-inspired pasta tossed with roasted cherry tomatoes, bright lemon, garlic, and fresh basil for a light yet flavorful meal. This Italian pasta recipe (vegetarian), ready in about 35 minutes, pairs cherry tomatoes, extra virgin olive oil, and salt for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

• 2 cups cherry tomatoes
• 3 tbsp extra virgin olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 12 oz spaghetti
• 4 garlic cloves, thinly sliced
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/2 cup fresh basil leaves, roughly chopped
• 1/2 cup grated Parmesan cheese, plus extra for serving

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 cups cherry tomatoes with 2 tbsp extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes until tomatoes burst and caramelize.
2. Step 2: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain pasta.
3. Step 3: Heat 1 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden.
4. Step 4: Add the roasted cherry tomatoes with their juices, 1 tbsp lemon zest, 2 tbsp fresh lemon juice, and cooked spaghetti to the skillet. Toss gently to combine, adding reserved pasta water a few tablespoons at a time to loosen the sauce.
5. Step 5: Remove from heat and stir in 1/2 cup roughly chopped fresh basil and 1/2 cup grated Parmesan cheese until the pasta is coated and creamy. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper to taste. Serve with extra Parmesan.