Pasta with Lemon-Garlic Pesto and Cherry Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant pasta dish featuring a bright homemade pesto tossed with al dente spaghetti and sweet cherry tomatoes for a refreshing meal. This italian-inspired pasta (vegetarian, gluten-free) ready in about 30 minutes blends spaghetti, fresh basil leaves, pine nuts into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 500 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

★ 3.7 (10 ratings) Prep: 15 min Cook: 15 min Serves 4 Italian cuisine 500 cal/serving
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Ingredients

Instructions

  1. 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 1/4 cup pasta water.
  2. Step 2: In a food processor, combine 1/2 cup fresh basil leaves, 1/4 cup pine nuts, 2 minced garlic cloves, and 1/4 cup grated Parmesan cheese. Process until finely chopped, then slowly drizzle in 1/2 cup extra virgin olive oil while the processor runs until smooth. Add 1/2 cup lemon juice and season with salt and pepper to taste, then process briefly to combine.
  3. Step 3: While pasta cooks, heat a large skillet over medium heat. Add 1 lb halved cherry tomatoes and cook for 3-4 minutes until they soften and release juices, stirring occasionally.
  4. Step 4: Add drained spaghetti to skillet with 1/4 cup reserved pasta water and the pesto. Toss vigorously for 1-2 minutes until pasta is evenly coated and sauce thickens slightly.
  5. Step 5: Stir in 1/4 cup chopped fresh parsley and adjust seasoning with salt and pepper. Serve immediately while hot.

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Frequently asked questions

How long does Pasta with Lemon-Garlic Pesto and Cherry Tomatoes take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pasta with Lemon-Garlic Pesto and Cherry Tomatoes?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pasta with Lemon-Garlic Pesto and 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 Pasta with Lemon-Garlic Pesto and 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.

Is Pasta with Lemon-Garlic Pesto and Cherry Tomatoes vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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