One-Pot Spaghetti with Garlic Basil Pesto and Cherry Tomatoes

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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 developed and reviewed.

A quick one-pot pasta dinner with vibrant garlic basil pesto and sweet cherry tomatoes that burst with flavor. This Italian-inspired pasta recipe (vegetarian), ready in about 22 minutes, pairs spaghetti, cherry tomatoes, fresh basil leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 12 min Serves 4 Italian cuisine 550 cal/serving

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Ingredients

12 oz spaghetti
2 cups, halved cherry tomatoes
2 cups packed fresh basil leaves
4, minced garlic cloves
1/4 cup pine nuts
1/2 cup grated Parmesan cheese
1/3 cup olive oil
1 tsp, divided salt
1/2 tsp black pepper
5 cups water
1 tbsp lemon juice

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Instructions

Step 1: In a food processor, combine 2 cups fresh basil leaves, 4 minced garlic cloves, 1/4 cup pine nuts, 1/2 cup grated Parmesan cheese, and 1/2 tsp salt. Pulse while slowly drizzling in 1/3 cup olive oil until a smooth pesto forms. Set aside.
Step 2: In a large deep skillet or pot, add 12 oz spaghetti, 2 cups halved cherry tomatoes, 5 cups water, and 1/2 tsp salt. Bring to a boil over high heat, stirring occasionally to prevent sticking.
Step 3: Reduce heat to medium and cook uncovered for 9-11 minutes, stirring frequently, until pasta is al dente and water is mostly absorbed.
Step 4: Remove from heat and stir in the prepared pesto along with 1 tbsp fresh lemon juice. Season with 1/2 tsp black pepper and additional salt to taste.
Step 5: Toss well to coat the pasta and tomatoes evenly with the pesto sauce. Serve immediately garnished with extra Parmesan or basil leaves if desired.