Lemon Basil Pesto Spaghetti with Bursting Tomatoes
A fresh and vibrant spaghetti dish tossed with zesty lemon basil pesto and juicy bursting tomatoes. Light yet flavorful, it’s perfect for a quick and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 3-4 servings
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- spaghetti
- cherry tomatoes
- olive oil
- garlic, minced
- salt
- black pepper
- fresh basil leaves
- pine nuts
- parmesan cheese
- lemon zest
- lemon juice
- extra virgin olive oil
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve some pasta water and drain.
- Heat olive oil in a pan over medium heat and cook cherry tomatoes until they burst and release juices. Add garlic and sauté briefly.
- Blend basil, pine nuts, parmesan, lemon zest, lemon juice, and extra virgin olive oil into a smooth pesto. Season with salt and pepper.
- Add cooked spaghetti to the pan with tomatoes and toss to combine.
- Stir in pesto, adding reserved pasta water as needed to coat evenly.
- Taste, adjust seasoning, and serve with extra parmesan and basil if desired.
Notes
- Add pesto off heat to preserve its fresh color and flavor.
- Use walnuts or almonds instead of pine nuts if preferred.
- Add grilled chicken, shrimp, or tofu for extra protein.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently with a splash of water or olive oil.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 10 mg
