Lemon-Infused Pasta with Cherry Tomatoes and Spinach

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

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 bright and fresh pasta dish featuring tender pasta tossed in a lemony sauce with ripe cherry tomatoes and baby spinach, ready in 25 minutes. This Italian-inspired pasta 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 350 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 350 cal/serving

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Ingredients

8 oz spaghetti
2 tbsp olive oil
2 cloves, minced garlic
1 cup, halved cherry tomatoes
1, zested (2 tsp) and juiced (2 tbsp) lemon
2 tbsp, chopped fresh basil
2 cups baby spinach
1/4 tsp salt
1/8 tsp black pepper
1 tbsp olive oil
1/4 cup, freshly grated Parmesan cheese

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Instructions

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 1/2 cup pasta water.
Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 cloves garlic, minced, and cook for 1 minute until fragrant, stirring constantly.
Step 3: Add 1 cup cherry tomatoes, halved, and cook for 3 minutes until they begin to soften and release juices.
Step 4: Stir in 2 tsp lemon zest, 2 tbsp lemon juice, 2 tbsp fresh basil, and 2 cups baby spinach. Cook for 2 minutes until spinach wilts.
Step 5: Add drained spaghetti to the skillet along with 1/4 cup reserved pasta water. Toss vigorously for 1 minute until the sauce coats the pasta. Season with 1/4 tsp salt and 1/8 tsp black pepper. Serve immediately, topped with 1/4 cup freshly grated Parmesan cheese.