Sun-Dried Tomato & Herb Fettuccine with Lemon
A bright, restaurant-worthy pasta dish with a velvety sauce that comes together in under 20 minutes. This italian-inspired pasta ready in about 25 minutes pairs fettuccine, olive oil, sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 fettuccine
- 3 tbsp olive oil
- 1/2 cup oil-packed sun-dried tomatoes
- 4 cloves minced garlic
- 1/4 cup chopped fresh basil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz fettuccine and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water before draining.
- Step 2: While pasta cooks, heat 3 tbsp olive oil in a skillet over medium heat. Add 4 minced garlic cloves and 1/2 cup oil-packed sun-dried tomatoes (drained), sautéing for 2 minutes until garlic is golden.
- Step 3: Add 1/4 cup chopped fresh basil, 2 tbsp lemon juice, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet, stirring to combine. Remove from heat.
- Step 4: Toss drained fettuccine into the skillet with 1/4 cup reserved pasta water, adding grated Parmesan cheese and tossing until sauce coats noodles and is creamy.
Frequently asked questions
How long does Sun-Dried Tomato & Herb Fettuccine with Lemon take to make?
Total time is about 25 minutes (10 min prep + 15 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-Dried Tomato & Herb Fettuccine with Lemon?
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 fettuccine from drying out.
Can I substitute ingredients in Sun-Dried Tomato & Herb Fettuccine with Lemon?
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-Dried Tomato & Herb Fettuccine with Lemon 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-Dried Tomato & Herb Fettuccine with Lemon?
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
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
