Lemon-Herb One-Pot Pasta with Cherry Tomatoes and Capers

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

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 drafted and published.

A vibrant, no-fuss pasta dinner ready in 25 minutes with bright lemon flavor and briny capers. This Italian-inspired one-pot recipe, ready in about 25 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 520 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: 10 min Cook: 15 min Serves 4 Italian cuisine 520 cal/serving

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Ingredients

8 oz spaghetti
3 tbsp olive oil
4 cloves garlic
1 cup cherry tomatoes
1/4 cup fresh parsley
2 tbsp lemon juice
2 tbsp capers
1/4 tsp red pepper flakes
1/2 cup reserved pasta water
1/2 cup Parmesan cheese

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Instructions

Step 1: Bring a large pot of salted water to a boil and cook 8 oz spaghetti until al dente (8-10 minutes), reserving 1/2 cup pasta water before draining.
Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
Step 3: Stir in 1 cup halved cherry tomatoes and cook for 3 minutes until they burst. Add drained spaghetti, 2 tbsp lemon juice, 2 tbsp capers, 1/4 cup chopped parsley, and 1/2 cup reserved pasta water. Toss vigorously for 2 minutes until sauce thickens and coats pasta, adding more pasta water if needed.