One-Pot Lemon Dill Pasta with Cherry Tomatoes
A vibrant, weeknight-friendly pasta dish featuring tender spaghetti coated in a bright lemon-dill sauce with juicy cherry tomatoes and fresh herbs. This italian-inspired pasta ready in about 35 minutes pairs spaghetti, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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 olive oil
- 4 cloves, minced garlic
- 1 cup, halved cherry tomatoes
- 1/4 cup, chopped fresh dill
- 1/4 cup lemon juice
- 1/2 cup, grated Parmesan cheese
- 1 tsp salt
- 1/2 cup pasta water
Instructions
- Step 1: Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tsp salt and 12 oz spaghetti, then cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water before draining.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant, being careful not to brown.
- Step 3: Add 1 cup halved cherry tomatoes to the skillet and cook for 3 minutes until they soften and release juices.
- Step 4: Stir in 1/4 cup chopped fresh dill, 1/4 cup lemon juice, and the reserved 1/2 cup pasta water. Add the drained spaghetti and toss until coated.
- Step 5: Add 1/2 cup grated Parmesan cheese and season with salt to taste, tossing until cheese melts and sauce coats every strand.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lemon Dill Pasta with Cherry Tomatoes take to make?
Total time is about 35 minutes (15 min prep + 20 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 One-Pot Lemon Dill Pasta with 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 spaghetti from drying out.
Can I substitute ingredients in One-Pot Lemon Dill Pasta with 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 One-Pot Lemon Dill Pasta with 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 One-Pot Lemon Dill Pasta with 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.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
