Lemon-Garlic Pesto Penne with Roasted Cherry Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Bright and flavorful Italian pasta dish with lemon-garlic pesto, al dente penne, and sweet roasted cherry tomatoes. This italian-inspired pasta (vegetarian) ready in about 35 minutes blends penne pasta, cherry tomatoes, divided olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 460 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 20 min Cook: 15 min Serves 4 Italian cuisine 460 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 cups cherry tomatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 15 minutes until tomatoes soften and caramelize.
  2. Step 2: Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Drain and reserve 1/2 cup pasta water.
  3. Step 3: Meanwhile, in a food processor, combine 2 cups packed basil leaves, 3 tbsp fresh lemon juice, 3 garlic cloves, 1/2 cup grated parmesan cheese, 1/4 cup toasted pine nuts, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp olive oil. Pulse until a smooth pesto forms.
  4. Step 4: Return drained pasta to the pot, add the lemon-garlic pesto and roasted cherry tomatoes, tossing to coat. Add reserved pasta water 2 tbsp at a time if needed to loosen the sauce.
  5. Step 5: Serve immediately with an extra sprinkle of parmesan and a pinch of 1/4 tsp red pepper flakes if desired.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Lemon-Garlic Pesto Penne with Roasted Cherry Tomatoes take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Lemon-Garlic Pesto Penne with Roasted Cherry Tomatoes?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Lemon-Garlic Pesto Penne 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 Pesto Penne 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.

Is Lemon-Garlic Pesto Penne with Roasted Cherry Tomatoes 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.

Related recipes