Description
Need a fast, feel-good dinner that tastes like a summer getaway? This 25-minute lemon pasta wraps tender noodles in a silky Parmesan-lemon sauce, with blistered cherry tomatoes and fresh basil folded in for juicy bursts and garden-bright flavor. It’s cozy, vibrant, and flat-out delicious—like sunshine for your taste buds.
Ingredients
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1 lb linguine or spaghetti
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1 dry pint cherry tomatoes, halved
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½ cup fresh basil, chopped
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⅓ cup + 1 tbsp olive oil
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2 lemons, zest + juice
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⅓ cup heavy cream
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1 cup freshly grated Parmesan
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1 tsp salt + ½ tsp black pepper
Instructions
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Boil pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
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Blister tomatoes in 1 tbsp olive oil over medium heat, 4–5 mins. Set aside.
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Mix sauce: In a large warm bowl, whisk remaining olive oil, lemon zest + juice, cream, Parmesan, and ½ cup pasta water.
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Toss pasta in sauce while hot. Stir vigorously until creamy. Add more water if needed.
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Fold in tomatoes and basil. Season to taste.
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Serve hot, topped with extra cheese, basil, and black pepper.
Notes
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Add grilled shrimp or rotisserie chicken for protein.
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Try roasted asparagus or sautéed spinach instead of tomatoes.
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Go dairy-free with coconut milk + vegan Parmesan.
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Use whole wheat pasta for extra fiber.
- Prep Time: 10 mins
- Cook Time: 15 mins
Nutrition
- Calories: 470 Cal
- Fat: 20g
- Carbohydrates: 55g
- Protein: 16g