Lemon-Herb Creamy Tomato Pasta with Roasted Veggies
A vibrant, one-pan meal featuring al dente pasta tossed in a bright lemon-herb cream sauce with seasonal roasted vegetables for a healthy yet satisfying dinner. This italian-inspired pasta (vegetarian) ready in about 40 minutes pairs spaghetti, medium zucchini, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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
- 1 medium zucchini
- 8 oz cherry tomatoes
- 3 tbsp olive oil
- 4 cloves garlic
- 1/2 cup heavy cream
- 2 tbsp lemon juice
- 1/4 cup fresh basil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 1 medium diced zucchini and 8 oz halved cherry tomatoes with 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a parchment-lined baking sheet.
- Step 2: Roast for 20 minutes until vegetables are tender and slightly caramelized, stirring once halfway through.
- Step 3: While vegetables roast, bring a large pot of salted water to a boil. Cook 12 oz spaghetti for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 4: Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 5: Stir in heavy cream, 2 tbsp lemon juice, 1/4 cup chopped fresh basil, and reserved pasta water until sauce thickens and coats the back of a spoon (about 3 minutes).
- Step 6: Add drained spaghetti to skillet and toss to coat, adding splashes of reserved pasta water as needed to achieve a glossy sauce. Fold in roasted vegetables and season with salt and pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Herb Creamy Tomato Pasta with Roasted Veggies take to make?
Total time is about 40 minutes (15 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-Herb Creamy Tomato Pasta with Roasted Veggies?
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-Herb Creamy Tomato Pasta with Roasted Veggies?
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-Herb Creamy Tomato Pasta with Roasted Veggies 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-Herb Creamy Tomato Pasta with Roasted Veggies 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.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
