Lemon-Herb Pasta with Sun-Dried Tomatoes
A bright, restaurant-quality pasta dish featuring tender spaghetti coated in a vibrant lemon-herb sauce, elevated with sun-dried tomatoes and fresh basil for the ultimate weeknight meal. This italian-inspired pasta ready in about 30 minutes pairs spaghetti, extra virgin olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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
- 3 tbsp extra virgin olive oil
- 4 cloves, minced garlic
- 3 tbsp, drained and chopped sun-dried tomatoes in oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/4 cup, thinly sliced fresh basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil, add 12 oz spaghetti, and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 3 tbsp extra virgin 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 3: Stir in 3 tbsp chopped sun-dried tomatoes, 2 tbsp lemon juice, and 1 tsp lemon zest, cooking for 2 minutes until the oil becomes fragrant and the tomatoes soften.
- Step 4: Add the drained spaghetti to the skillet, toss with 2 tbsp reserved pasta water, and cook for 1 minute until the sauce coats the pasta evenly.
- Step 5: Remove from heat, stir in 1/4 cup sliced basil, 1 tsp salt, and 1/2 tsp black pepper, then fold in 1/2 cup grated Parmesan cheese until melted and glossy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Herb Pasta with Sun-Dried Tomatoes take to make?
Total time is about 30 minutes (15 min prep + 15 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 Pasta with Sun-Dried 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-Herb Pasta with Sun-Dried 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-Herb Pasta with Sun-Dried 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.
What goes well with Lemon-Herb Pasta with Sun-Dried Tomatoes?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So much better than takeout. We'll never order italian delivery again.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
