Lemon basil pasta with cherry tomatoes
Lemon basil pasta with cherry tomatoes
Ingredients
- 12 ounces Spaghetti
- 1/4 cup Olive oil
- 3 Garlic, cloves, minced
- 1/2 teaspoon Red pepper flakes
- 2 cups Cherry tomatoes, halved
- 1 Lemon, large, zested and juiced
- 1/2 cup Fresh basil, packed, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper, freshly ground
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package directions until al dente, about 8 to 10 minutes. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes and cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 3
Add the halved cherry tomatoes to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the tomatoes begin to soften and burst. Use the back of a spoon to gently press some of the tomatoes to release their juices.
⏱️ 7 min - 4
Remove the skillet from the heat. Stir in the lemon zest, fresh lemon juice, and chopped basil. Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 2 min - 5
Drain the cooked spaghetti and add it directly to the skillet with the tomato mixture. Add 1/2 cup of the reserved pasta cooking water and toss well to combine. The pasta will absorb the flavors and the sauce will emulsify.
⏱️ 2 min - 6
Add the grated Parmesan cheese and toss again. If the sauce seems too dry, add more of the reserved pasta water, 1/4 cup at a time, until the desired consistency is reached. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 2 min - 7
Serve immediately, garnished with extra grated Parmesan cheese and fresh basil leaves if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon basil pasta with cherry tomatoes
Ingredients
- 12 ounces Spaghetti
- 1/4 cup Olive oil
- 3 Garlic, cloves, minced
- 1/2 teaspoon Red pepper flakes
- 2 cups Cherry tomatoes, halved
- 1 Lemon, large, zested and juiced
- 1/2 cup Fresh basil, packed, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper, freshly ground
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package directions until al dente, about 8 to 10 minutes. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes and cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 3
Add the halved cherry tomatoes to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the tomatoes begin to soften and burst. Use the back of a spoon to gently press some of the tomatoes to release their juices.
⏱️ 7 min - 4
Remove the skillet from the heat. Stir in the lemon zest, fresh lemon juice, and chopped basil. Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 2 min - 5
Drain the cooked spaghetti and add it directly to the skillet with the tomato mixture. Add 1/2 cup of the reserved pasta cooking water and toss well to combine. The pasta will absorb the flavors and the sauce will emulsify.
⏱️ 2 min - 6
Add the grated Parmesan cheese and toss again. If the sauce seems too dry, add more of the reserved pasta water, 1/4 cup at a time, until the desired consistency is reached. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 2 min - 7
Serve immediately, garnished with extra grated Parmesan cheese and fresh basil leaves if desired.
⏱️ 1 min