Pasta with Lemon-Garlic Sauce and Cherry Tomatoes

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A vibrant, no-cook sauce transforms simple spaghetti into a bright, weeknight-ready meal with minimal effort. This Italian-inspired pasta recipe, ready in about 30 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 420 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

• 8 oz spaghetti
• 3 tbsp olive oil
• 4 cloves, minced garlic
• 1/2 cup, halved cherry tomatoes
• 1 tsp lemon zest
• 1/2 lemon juice
• 1/4 cup, chopped fresh parsley
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/2 cup, grated Parmesan cheese

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Instructions

1. 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.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 cloves garlic, minced, and cook for 1 minute until fragrant, stirring constantly to prevent browning.
3. Step 3: Add 1/2 cup cherry tomatoes, halved, and cook for 3 minutes until softened and juicy. Stir in 1 tsp lemon zest, 1/2 lemon juice, 1/4 cup fresh parsley, 1/4 tsp salt, and 1/8 tsp black pepper.
4. Step 4: Add drained spaghetti to the skillet with 1/4 cup reserved pasta water. Toss vigorously for 1 minute until sauce coats strands. Stir in 1/2 cup grated Parmesan cheese until melted and glossy.