Lemon-Garlic Spaghetti with Cherry Tomatoes and Basil

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A bright and simple pasta dish featuring tender spaghetti tossed in a fresh lemon-garlic sauce with sun-ripened tomatoes and aromatic basil. This Italian recipe (vegetarian), ready in about 35 minutes, pairs spaghetti, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/4 cup pasta water.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant, being careful not to brown.
  3. Step 3: Stir in 1 cup halved cherry tomatoes and 1/2 cup fresh lemon juice (from 2 lemons), cooking for 3-4 minutes until tomatoes soften slightly.
  4. Step 4: Add the drained spaghetti to the skillet along with 1/4 cup reserved pasta water, tossing to coat. Stir in 1/4 cup grated Parmesan cheese until melted.
  5. Step 5: Season with salt and pepper to taste, then stir in 1/4 cup chopped fresh basil and serve immediately.

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