Lemon-Pepper Rigatoni with Roasted Cherry Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant pasta dish featuring plump cherry tomatoes roasted until bursting, tossed with al dente rigatoni and a bright lemon-pepper sauce that's perfect for weeknights. This italian-inspired pasta ready in about 40 minutes pairs rigatoni pasta, olive oil, halved cherry tomatoes 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: 15 min Cook: 25 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 cup halved cherry tomatoes with 1 tbsp olive oil, 1/4 tsp red pepper flakes, and a pinch of salt on a baking sheet, then roast for 15 minutes until tomatoes are tender and slightly caramelized.
  2. Step 2: Bring a large pot of salted water to a rolling boil. Add 12 oz rigatoni and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  3. Step 3: Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  4. Step 4: Add roasted tomatoes, 1/2 cup vegetable broth, 1/4 cup lemon juice, and 1/2 tsp black pepper to the skillet. Simmer for 3 minutes until sauce thickens and coats the back of a spoon.
  5. Step 5: Add drained rigatoni and 1/4 cup reserved pasta water to the skillet. Toss vigorously for 2 minutes until sauce coats every strand and becomes glossy.
  6. Step 6: Stir in 1/4 cup grated parmesan until melted, then season with salt to taste.

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Frequently asked questions

How long does Lemon-Pepper Rigatoni with Roasted Cherry Tomatoes 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-Pepper Rigatoni 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 rigatoni pasta from drying out.

Can I substitute ingredients in Lemon-Pepper Rigatoni 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-Pepper Rigatoni 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.

What goes well with Lemon-Pepper Rigatoni with Roasted Cherry 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.

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