Here’s a quick, flavorful pasta that’s light and slightly creamy: lemon pasta with fresh tomatoes and basil.
This lemon pasta with tomatoes and basil is a regular on my family meal rotation, especially in summer when tomatoes and basil are at their best. It’s bright, kid-friendly and comes together fast.
The creamy lemon sauce complements the fresh tomatoes and basil perfectly, giving you a light but satisfying meal that feels both comforting and refreshing.
Table of Contents
- Reasons to love this recipe
- Ingredients you’ll need
- How to make lemon pasta with tomatoes and basil
- Tips for cooking pasta
- What to serve with this pasta dish
- Get the recipe
- More pasta dishes to try
Reasons to love this recipe
- Just 7 simple ingredients and dinner is ready in under 20 minutes.
- The pasta and sauce are made in the same pot, so cleanup is minimal.
- Light and bright, yet comforting — perfect any time of year.
- Works beautifully when tomatoes and basil are fresh, but also lifts a winter dinner with citrus brightness.
Ingredients you’ll need
- Fresh cherry or grape tomatoes
- Fresh basil
- Linguine, fettuccine, or spaghetti
- Lemons (zest and juice)
- Olive oil
- Heavy cream
- Parmesan cheese
- Salt and pepper
How to make lemon pasta with tomatoes and basil
- Marinate the tomatoes. Halve the tomatoes and roughly chop the basil. Toss with 1 tablespoon olive oil, a pinch of salt and pepper. Let sit while you prepare the pasta and sauce.
- Cook the pasta. Place the dry pasta in a large, deep saucepan and cover with cold water so the water just barely covers the pasta. Add a generous pinch of salt and set over high heat. Bring to a boil, then simmer until al dente, about 7–9 minutes. Reserve 1/2 cup pasta cooking water, then drain the pasta.
- Make the lemon sauce. While the pasta cooks, zest and juice the lemons and measure the cream and cheese. After draining the pasta, return the empty pot to the stove and quickly add lemon zest and juice, the remaining olive oil, heavy cream, salt and pepper. Bring to a boil, then reduce heat and simmer 1–2 minutes until it slightly thickens.
- Combine. Return the drained pasta to the pot, add the Parmesan, and toss to coat. Add reserved pasta water a few tablespoons at a time until the sauce reaches a smooth, loose consistency. Stir in half the marinated tomatoes, tossing gently to combine, then mound the remaining tomatoes on top.
- Serve immediately. This pasta is best fresh; plate and enjoy right away.
Tips for cooking pasta
- Add pasta to cold water and then bring it to a boil; this method uses less water and shortens cook time.
- Salt the water generously to season the pasta — about 1 tablespoon per 5–6 quarts of water or per pound of pasta.
- Stir the pasta occasionally while it cooks to prevent sticking.
- Reserve some pasta water when draining (½–1 cup). The starchy water helps loosen and smooth the sauce if needed.
What to serve with this pasta dish
To make a complete meal, pair the lemon pasta with simple sides such as a crisp green salad, warm bread or a garlicky vegetable. These options complement the bright, creamy flavors:
- Caesar-style or mixed green salad
- Warm no-knead bread or breadsticks
- Garlic-sautéed green beans or roasted vegetables
Get the recipe
5 from 4 reviews
Lemon Pasta with Tomatoes and Basil
Servings: 6 servings
Prep Time: 5
Cook Time: 10
Total Time: 15
Ingredients
- 1 dry pint cherry or grape tomatoes , halved (about 350 grams)
- ½ packed cup fresh basil , chopped (20 grams)
- ⅓ 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
- ⅓ cup heavy cream (80 grams)
- 1 cup freshly shredded Parmesan cheese (100 grams)
Equipment
Deep Skillet
Chef’s knife
Lemon juicer
Lemon zester
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 al dente, about 7–9 minutes.
- Meanwhile, zest and juice the lemons and get the other sauce ingredients ready.
- When pasta is done, reserve ½ cup of pasta water and drain the noodles in a colander.
- Working quickly while the noodles drain, add lemon juice and zest, olive oil, heavy cream, and salt and pepper to the empty pot. Bring to a boil over medium-high heat, then simmer 1–2 minutes until slightly thickened, stirring often.
- Add the drained pasta back to the pot with the Parmesan and stir until coated. Add pasta water as needed to loosen the sauce. Adjust seasonings to taste.
- Stir in half of the marinated tomatoes, and add the rest on top. Serve immediately.
Notes
A wide, deep skillet or saucepan works best. If necessary, break the pasta to fit your pot.
To reheat leftovers, warm gently over medium-low heat with a splash of water, stirring until the sauce is smooth.
Calories: 532kcal, Carbohydrates: 61g, Protein: 18g
Cuisine: Italian
Course: Main Course
Author: Annalise Sandberg
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