Lemon Pasta with Tomatoes and Basil
A delightful medley of flavors that combines the freshness of tomatoes and basil with the brightness of lemon, perfect for quick family meals.
Ingredients
Pasta
- 8 oz Pasta (Spaghetti or linguine) Feel free to use your favorite shape.
Vegetables
- 2 cups Cherry Tomatoes Sweet and juicy; can substitute with diced heirloom tomatoes.
- 3 cloves Garlic (minced) Fresh garlic is recommended; garlic powder can be used as an alternative.
- 1 cup Fresh Basil (loosely packed) Dried basil can be used in less amount if fresh is not available.
Other Ingredients
- 2 tbsp Olive Oil Extra virgin olive oil preferred; avocado oil can be a good substitute.
- 1 Lemon (zested and juiced) Fresh zest adds vibrancy and juice enhances acidity.
- ½ cup Parmesan Cheese (grated) For a vegan option, use nutritional yeast.
- Salt and Pepper To taste; use freshly ground pepper for better flavor.
Instructions
Preparation
- In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet over medium heat, warm the olive oil and sauté minced garlic for about 1 minute until fragrant.
Cooking
- Add the cherry tomatoes, stirring frequently for about 5-7 minutes until they start to soften and their skins burst.
- Reduce the heat and add the drained pasta to the skillet. Gradually pour in the reserved pasta water to achieve a silky sauce.
- Add the lemon zest and juice, toss in fresh basil, and season with salt and pepper.
- Remove from heat and mix in the grated Parmesan cheese until well combined.
Serving
- Plate the delicious lemon pasta, optionally garnishing with extra basil and Parmesan.
Notes
For healthier options, use whole wheat or gluten-free pasta. You can also add seasonal vegetables like zucchini or spinach. For a kick, toss in some crushed red pepper.