Lemon-Garlic Spaghetti with Roasted Cherry Tomatoes
A simple Italian pasta dish featuring al dente spaghetti tossed in a bright lemon-garlic sauce with sweet roasted cherry tomatoes and fresh basil. This italian-inspired pasta (vegetarian) ready in about 30 minutes pairs spaghetti, cherry tomatoes, divided extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 cherry tomatoes
- 4 tbsp, divided extra virgin olive oil
- 5 cloves garlic cloves, minced
- 1 tbsp lemon zest
- 3 tbsp, freshly squeezed lemon juice
- 1/4 tsp red pepper flakes
- 1/4 cup fresh basil leaves, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup, optional Parmesan cheese, grated
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 15 minutes until the tomatoes burst and caramelize slightly.
- Step 2: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
- Step 3: While pasta cooks, heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 5 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
- Step 4: Add the roasted cherry tomatoes with their juices to the skillet, then stir in 1 tbsp lemon zest and 3 tbsp freshly squeezed lemon juice. Cook for 2 minutes to combine flavors.
- Step 5: Add the drained spaghetti to the skillet along with 1/4 cup chopped fresh basil and 1/2 cup reserved pasta water. Toss vigorously for 1-2 minutes until the pasta is coated in the lemon-garlic sauce.
- Step 6: Remove from heat, season with additional salt if needed, and sprinkle 1/2 cup grated Parmesan cheese on top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Garlic Spaghetti 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 Spaghetti 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 Spaghetti 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 Spaghetti 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 Spaghetti 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.
