Sun-Ripened Tomato & Basil Pasta with Lemon Zest

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant, creamy pasta dish featuring roasted tomatoes, fresh basil, and a bright lemon finish that skips heavy cream for a lighter yet luxurious texture. This Italian-American-inspired pasta recipe, ready in about 40 minutes, pairs spaghetti, ripe cherry tomatoes, extra virgin olive oil 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.

Prep: 15 min Cook: 25 min Serves 4 Italian-American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil, add 12 oz spaghetti, and cook for 8-10 minutes until al dente; drain, reserving 1/2 cup pasta water.
  2. Step 2: While pasta cooks, toss 2 cups cherry tomatoes with 2 tbsp olive oil on a baking sheet, roast at 425°F for 15 minutes until blistered and juicy.
  3. Step 3: Heat the remaining 1 tbsp olive oil in a skillet over medium heat, add 2 minced garlic cloves, and cook for 1 minute until fragrant but not browned.
  4. Step 4: Stir in roasted tomatoes, 1/4 cup chopped basil, 2 tbsp lemon zest, 1/4 cup Greek yogurt, and 1/2 tsp salt; simmer for 2 minutes until slightly thickened.
  5. Step 5: Add drained spaghetti and 2 tbsp reserved pasta water to the skillet, tossing vigorously for 1 minute until the sauce clings to the pasta.
  6. Step 6: Off heat, stir in 1/2 cup grated Parmesan cheese and 1/4 tsp black pepper until melted and creamy.

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