Route-Planned Spaghetti with Lemon-Infused Tomato Sauce

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A vibrant pasta dish featuring a bright tomato sauce with fresh lemon zest, tossed with perfectly cooked spaghetti and tender cherry tomatoes. This Italian pasta recipe, ready in about 30 minutes, pairs spaghetti, olive oil, and garlic for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 garlic
• 14 oz can diced tomatoes
• 1 tbsp fresh lemon zest
• 1 cup cherry tomatoes
• 1/4 cup fresh basil
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Bring 4 quarts of salted water to a rolling boil in a large pot. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant but not browned.
3. Step 3: Stir in 14 oz diced tomatoes (with juice) and 1 cup cherry tomatoes, simmering for 5 minutes until tomatoes break down slightly.
4. Step 4: Add 1 tbsp fresh lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to combine. Cook for 2 more minutes until flavors meld.
5. Step 5: Add the drained spaghetti to the skillet along with 2 tbsp reserved pasta water and 1/4 cup chopped fresh basil. Toss vigorously for 1 minute until sauce coats pasta evenly and thickens slightly.