Vodka-Infused Lemon Garlic Pasta with Roasted Cherry Tomatoes

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 light pasta dish featuring al dente spaghetti tossed in a bright lemon-garlic sauce enhanced with a splash of vodka and roasted cherry tomatoes. This Italian-inspired pasta recipe, ready in about 30 minutes, pairs spaghetti, olive oil, garlic cloves 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: 10 min Cook: 20 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 pint cherry tomatoes with 1 tbsp olive oil and a pinch of salt on a baking sheet. Roast for 15 minutes until tomatoes are blistered and softened.
  2. Step 2: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
  3. Step 3: While pasta cooks, heat remaining 2 tbsp olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sauté for 1-2 minutes until fragrant but not browned.
  4. Step 4: Carefully add 1/4 cup vodka to the skillet, simmer for 2 minutes to reduce slightly.
  5. Step 5: Add roasted cherry tomatoes, 1 tsp lemon zest, 3 tbsp fresh lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine and cook for 2 more minutes.
  6. Step 6: Add drained spaghetti to the skillet along with 1/4 cup reserved pasta water. Toss vigorously to coat pasta in sauce, adding more pasta water if needed for desired consistency.
  7. Step 7: Remove from heat and stir in 1/4 cup chopped fresh parsley and 1/2 cup grated Parmesan cheese if using. Serve immediately.

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