Sun-Drenched Lemon Herb Pasta with Cherry Tomatoes
A vibrant, quick-cooking pasta dish bursting with fresh lemon zest, garlic, and juicy cherry tomatoes, finished with a silky herb-infused sauce. This italian-inspired pasta ready in about 27 minutes pairs spaghetti, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 452 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
- 12 oz spaghetti
- 3 tbsp olive oil
- 4 cloves, minced garlic
- 1, zest and juice lemon
- 1 cup, halved cherry tomatoes
- 1/4 cup, chopped fresh basil
- 2 cups, stems removed, chopped kale
- 1/2 cup, finely grated Parmesan cheese
- 1 tsp sea salt
- 1/4 tsp red pepper flakes
Instructions
- Step 1: Bring 4 quarts of water to a rolling boil in a large pot; add 1 tsp sea salt and 12 oz spaghetti, stirring to prevent sticking. Cook for 8 minutes until al dente, then drain, reserving 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant and golden, but not browned.
- Step 3: Add 1 cup halved cherry tomatoes and 2 cups chopped kale to the skillet, stirring until tomatoes soften and kale wilts, about 3 minutes. Stir in 1 tbsp lemon zest and 1 tbsp lemon juice, then add the drained pasta and 1/4 cup reserved pasta water, tossing to coat evenly.
- Step 4: Remove from heat and stir in 1/4 cup chopped fresh basil and 1/2 cup grated Parmesan cheese until the sauce becomes creamy and coats the pasta strands. Taste and adjust salt if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Drenched Lemon Herb Pasta with Cherry Tomatoes take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sun-Drenched Lemon Herb Pasta with Cherry Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Sun-Drenched Lemon Herb Pasta with 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 Sun-Drenched Lemon Herb Pasta with 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.
What goes well with Sun-Drenched Lemon Herb Pasta with Cherry Tomatoes?
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.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
