Go Back
+ servings
lemon pasta with tomatoes and basil on a plate in utensils

Lemon Pasta with Tomatoes and Basil

Print Recipe
A simple and light pasta dish, perfect for a summer weeknight meal!
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 532
Author Annalise

Ingredients

  • 1 dry pint cherry or grape tomatoes , halved (about 350 grams)
  • ½ packed cup fresh basil , chopped (20 grams)
  • cup + 1 tablespoon olive oil , divided (80 ml)
  • 1 teaspoon salt , plus more to taste
  • ½ teaspoon ground black pepper , plus more to taste
  • 1 lb linguine, spaghetti or fettuccine pasta (455 grams)
  • 2 lemons , zest and juice
  • cup heavy cream (80 grams)
  • 1 cup freshly shredded Parmesan cheese (100 grams)

Instructions

  • In a bowl, toss halved tomatoes and chopped basil with 1 tablespoon olive oil and a pinch of salt and pepper. Set aside to marinate while you prepare the pasta and sauce.
  • Add pasta to a large deep saucepan, cover with cold water, and add a generous pinch of salt. Set over high heat and bring to a boil, stirring occasionally. Cook pasta until noodles are al dente, about 7-9 minutes.
  • Meanwhile, while pasta is boiling, get all of the sauce ingredients ready to go, zesting and juicing lemons, etc.
  • When pasta is done, reserve ½ cup of pasta water and drain the noodles in a colander.
  • Working quickly while noodles are in the colander, add the lemon juice and zest, olive oil, heavy cream, and salt and pepper to the now empty pasta pot. Bring to a boil over medium high heat. Simmer for 1-2 minutes until slightly thickened, stirring often.
  • Add the drained pasta back to the pot along with the parmesan cheese and stir until coated. Add enough pasta water to make a loose sauce. Adjust seasonings as needed.
  • Stir in half of the marinated tomatoes to the pasta, and add rest of tomatoes to the top. Serve immediately.

Notes

A wide, deep skillet is ideal for this pasta dish. You can break pasta if needed to fit into the pot, or use a deeper pot it you prefer.
To reheat pasta leftovers, add pasta to pot or skillet and place over medium low heat. Add a little water if needed, and toss pasta until warm and sauce is smooth.
Recipe adapted from Smitten Kitchen.

Nutrition

Calories: 532kcal | Carbohydrates: 61g | Protein: 18g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 93mg | Sodium: 680mg | Potassium: 444mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1107IU | Vitamin C: 30mg | Calcium: 253mg | Iron: 2mg