Lemon-Garlic Pasta with Roasted Cherry Tomatoes and Basil
A simple Italian-inspired pasta tossed with roasted cherry tomatoes, bright lemon, garlic, and fresh basil for a light yet flavorful meal. This italian-inspired pasta (vegetarian) ready in about 35 minutes pairs cherry tomatoes, divided extra virgin olive oil, divided salt 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
- 2 cups cherry tomatoes
- 3 tbsp, divided extra virgin olive oil
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 12 oz spaghetti
- 4, thinly sliced garlic cloves
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1/2 cup, roughly chopped fresh basil leaves
- 1/2 cup, plus extra for serving grated Parmesan cheese
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
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Frequently asked questions
How long does Lemon-Garlic Pasta with Roasted Cherry Tomatoes and Basil take to make?
Total time is about 35 minutes (10 min prep + 25 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 Pasta with Roasted 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 cherry tomatoes from drying out.
Can I substitute ingredients in Lemon-Garlic Pasta with Roasted 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-Garlic Pasta with Roasted 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.
Is Lemon-Garlic Pasta with Roasted Cherry Tomatoes and Basil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
