Description
Brighten up your meal with this refreshing Lemon Basil Pasta topped with sweet roasted tomatoes. This simple yet elegant dish combines al dente pasta with a zesty lemon-basil sauce and caramelized cherry tomatoes for a burst of flavor in every bite. Perfect for a quick weeknight dinner or a light lunch.
Ingredients
Scale
For the Pasta:
- 12 oz (340g) spaghetti or your favorite pasta
- 1/4 cup olive oil
- 3 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon
- 1/2 cup fresh basil leaves, chopped
- Salt and pepper to taste
For the Roasted Tomatoes:
- 2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Roast the Tomatoes: Preheat the oven to 400°F (200°C). Toss cherry tomatoes with olive oil, oregano, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until they are soft and slightly caramelized.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- Make the Sauce: In a large skillet over medium heat, heat olive oil. Add garlic and sauté until fragrant, about 1 minute. Stir in lemon zest and juice. Add cooked pasta to the skillet and toss to combine, adding reserved pasta water as needed to loosen the sauce.
- Assemble: Remove from heat and stir in fresh basil. Season with salt and pepper to taste. Top with roasted tomatoes.
- Serve: Divide into bowls and garnish with additional basil or grated Parmesan if desired.
Notes
- For a creamy twist, add a dollop of ricotta or mascarpone cheese to the pasta before serving.
- Use gluten-free pasta if preferred.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course