Spaghetti with Sun-Dried Tomato and Fresh Basil Pesto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant pasta dish featuring al dente spaghetti coated in a smooth pesto made from sun-dried tomatoes, fresh basil, and garlic, finished with a hint of lemon zest. This italian-inspired pasta ready in about 35 minutes blends Spaghetti, (packed) Sun-dried tomatoes, Fresh basil 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 550 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.

Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of water to a boil and add 1 tsp salt. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water. Return the drained spaghetti to the pot.
  2. Step 2: In a food processor, combine 3 tbsp sun-dried tomatoes, 1/2 cup fresh basil, 2 minced garlic cloves, and 1 tsp lemon zest. Pulse until finely chopped, then add 3 tbsp olive oil and 1/4 cup grated Parmesan. Process until smooth, scraping sides as needed, until a thick, vibrant green pesto forms.
  3. Step 3: Add the pesto to the pot with the spaghetti, along with 2 tbsp reserved pasta water. Toss vigorously for 1 minute until the pasta is evenly coated and the sauce is creamy. If too thick, add more reserved pasta water, 1 tbsp at a time. Season with salt and black pepper to taste.

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Frequently asked questions

How long does Spaghetti with Sun-Dried Tomato and Fresh Basil Pesto take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Spaghetti with Sun-Dried Tomato and Fresh Basil Pesto?

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 Spaghetti with Sun-Dried Tomato and Fresh Basil Pesto?

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 Spaghetti with Sun-Dried Tomato and Fresh Basil Pesto 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 Spaghetti with Sun-Dried Tomato and Fresh Basil Pesto?

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.

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