Sunbeam Lemon-Garlic Pasta with Cherry Tomatoes
Bright, zesty pasta featuring sun-ripened tomatoes and fresh lemon, finished with a fragrant garlic oil that captures the essence of a summer afternoon. 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 450 calories and feeds 2, 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 spaghetti
- 3 tbsp olive oil
- 4 cloves, minced garlic
- 1 cup, halved cherry tomatoes
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1/4 cup, thinly sliced fresh basil
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring 4 quarts of water to a rolling boil in a large pot, adding 1 tsp salt. Cook 8 oz spaghetti for 8-10 minutes until al dente, then drain and reserve 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 sauté for 1 minute until fragrant but not browned.
- Step 3: Add 1 cup halved cherry tomatoes to the skillet, cooking for 3 minutes until they begin to soften and release juice. Stir in 1 tbsp lemon zest and 2 tbsp lemon juice, then add the drained spaghetti and 2 tbsp reserved pasta water. Toss vigorously for 1 minute until the sauce clings to the noodles.
- Step 4: Remove from heat, stir in 1/4 cup sliced basil, 1 tsp salt, and 1/4 tsp black pepper. Serve immediately while hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sunbeam Lemon-Garlic 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 Sunbeam Lemon-Garlic 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 Sunbeam Lemon-Garlic 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 Sunbeam Lemon-Garlic Pasta with Cherry Tomatoes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sunbeam Lemon-Garlic 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
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
