Here’s a quick, flavorful pasta that’s light, slightly creamy, and perfect for warm evenings — lemon pasta with fresh tomatoes and basil.
This lemon pasta with tomatoes and basil is one of our regular weeknight meals, especially in summer when tomatoes and basil are at their best. It’s simple enough for busy evenings and popular with the whole family — kids included.
The bright lemon and creamy sauce balance beautifully with juicy tomatoes and fresh basil, creating a light but satisfying dish. It works as a refreshing summer meal and as a cheerful pick-me-up in colder months.
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
- Only seven easy ingredients and dinner is ready in under 20 minutes.
- The pasta and sauce are made in the same pot, keeping cleanup minimal.
- Light yet comforting — bright lemon notes with a touch of cream.
- Excellent in summer when tomatoes and basil are fresh, and welcome any time you want a bright, simple dinner.
Ingredients you’ll need
- Fresh cherry or grape tomatoes
- Fresh basil
- Linguine, fettuccine, or spaghetti
- Two lemons (zest and juice)
- Olive oil
- Heavy cream
- Freshly shredded Parmesan cheese
- Salt and black pepper
How to make lemon pasta with tomatoes and basil
- Marinate the tomatoes. Halve the tomatoes and roughly slice the basil. Toss with a tablespoon of olive oil, a pinch of salt and pepper. Let them sit while you prepare the pasta and sauce.
- Cook the pasta. Add the pasta to a deep pot or large skillet, cover with cold water so the noodles are just submerged, and add a generous pinch of salt. Bring to a boil over high heat, then simmer until al dente, about 7–9 minutes. Reserve about 1/2 cup of the pasta cooking water and drain the pasta in a colander.
- Make the lemon sauce. While the pasta cooks, zest and juice the lemons and have the cream and cheese ready. With the empty pasta pot over medium-high heat, add lemon zest and juice, olive oil, heavy cream, salt, and pepper. Bring to a boil, then reduce to a simmer for 1–2 minutes until it begins to thicken slightly.
- 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 is smooth and loose. Fold in half of the marinated tomatoes, then mound the remaining tomatoes on top.
- Serve immediately. This pasta is best hot and fresh.
Tips for cooking pasta
- Add pasta to cold water and bring to a boil — this uses less water and cuts cooking time.
- Salt the cooking water well. A generous amount seasons the pasta from the inside out.
- Stir the pasta occasionally so it cooks evenly and doesn’t stick.
- Reserve some pasta water to loosen the sauce if needed; add a few tablespoons at a time until you reach the desired consistency.
What to serve with this pasta dish
To make this a complete meal, pair the pasta with simple sides such as a crisp green salad, warm bread, or a steamed vegetable. A Caesar salad, warm breadsticks, or buttery garlic green beans are all classic companions that complement the bright lemon flavor.
Get the recipe
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)
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.
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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 noodles are al dente, about 7-9 minutes.
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Meanwhile, while pasta is boiling, get all of the sauce ingredients ready to go, zesting and juicing lemons, etc.
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When pasta is done, reserve ½ cup of pasta water and drain the noodles in a colander.
-
Working quickly while noodles are in the colander, add the lemon juice and zest, olive oil, heavy cream, and salt and pepper to the now empty pasta pot. Bring to a boil over medium high heat. Simmer for 1-2 minutes until slightly thickened, stirring often.
-
Add the drained pasta back to the pot along with the parmesan cheese and stir until coated. Add enough pasta water to make a loose sauce. Adjust seasonings as needed.
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Stir in half of the marinated tomatoes to the pasta, and add rest of tomatoes to the top. Serve immediately.
Notes
A wide, deep skillet is ideal for this dish. If needed, break the pasta to fit the pot or use a deeper pot.
To reheat leftovers, warm the pasta over medium-low heat in a pot or skillet, adding a splash of water to loosen the sauce as you toss until heated through.
Cuisine: Italian
Course: Main Course
Author: Annalise Sandberg
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