This Tomato, Basil, and Lemon Spaghetti is bursting with fresh, vibrant flavors that are the epitome of summer! It's a simple, but satisfying garden-to-table style dish that's easy enough for a weeknight meal and quick enough to whip up as a light summertime lunch.
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One of my go-to lunches so far this summer has been a light and flavorful pasta dish made with whole wheat spaghetti, fresh cherry tomatoes, and basil. I made it one afternoon when I couldn't decide what to have for lunch and headed out to our garden for inspiration. I have a ton of basil growing outside (four different varieties to be exact!) and our cherry tomato bush has just started to pop.
So I sautéed fresh cherry tomatoes, garlic, and onion in olive oil. Then, I stirred in other seasonings. I tossed in my spaghetti and stirred in my fresh basil leaves. Towards the end of cooking, I added a squeeze of lemon juice and zest. I sprinkled some salt and pepper and shaved Parmesan cheese on top to finish off the pasta. Let me tell you, sometimes the simplest dishes are the most delicious because this pasta has been on repeat for weeks now!
What's nice about this pasta dish is that it's really satisfying, but light enough to enjoy on a warm summer day. The peppery flavor of the basil pairs so well with the sweetness that comes out of the tomatoes while sautéing them. The addition of lemon adds some brightness to the dish that totally rounds out the summer feel. And I've always got to have a sprinkle of cheese on top. I just generally like shaved Parmesan. It makes any dish feel fancy!
Tomato, Basil, and Lemon Spaghetti
If you're looking for a light pasta dish to make this summer - or just need a new recipe to help you use up that garden tomato and basil - give this recipe a try! It's filling enough to eat as a lunch or dinner and would be nice with a cold glass of sparkling water or a dry white wine - if you want to be extra fancy!
Let's start this recipe by cooking our pasta. Bring a pot of salted water to a boil. Add the spaghetti (I like to use whole wheat) and cook according to the instructions on the box. You want the pasta to be al dente, so this should take about 10 minutes to cook.
Once the pasta is cooked, reserve about a cup of the pasta water. Drain the pasta and set aside.
Now, we can start the tomatoes. In a large saucepan, add olive oil and heat over medium heat. Add the onion and garlic to the pan and cook about 3 minutes, until softened and fragrant.
Then, add halved cherry tomatoes to the pan. Cook them about 7 or 8 minutes, or until they soften and just start to burst. Season with salt and pepper and a pinch of crushed red pepper flakes.
Add the spaghetti to the pan and toss to coat in the tomato mixture. Then, stir in the basil leaves. I used a combination of what I had growing in the garden - so Italian basil, purple basil, and also a touch of lemon basil.
Gradually add the reserved pasta water to the pan. Eyeball it until you get your desired consistency. Then, stir in the lemon juice and zest.
Season the pasta with salt and pepper and add a sprinkle of shaved Parmesan cheese on top. Garnish with extra basil leaves on top and serve warm.
Tomato, Basil, and Lemon Spaghetti
Equipment
- 1 medium pot
- 1 large skillet
Ingredients
- 8 oz. whole wheat spaghetti
- 1-2 tbsps. extra virgin olive oil
- 2 cloves garlic minced
- 1/3 cup onion chopped
- 1 cup cherry tomatoes halved
- 1/4 tsp. crushed red pepper flakes
- Salt and pepper to taste
- Juice and zest of 1 large lemon
- 1/2 cup fresh basil leaves roughly chopped + extra, to garnish
- 1/4 cup shaved Parmesan cheese
Instructions
- Bring a pot of salted water to a boil. Add pasta and cook according to package directions, or until al dente, about 10 minutes.
- Reserve 1 cup of pasta water. Then, drain the pasta.
- In a large skillet, heat olive oil over medium heat. Add garlic and onion and cook until fragrant, about 3 minutes.
- Add tomatoes to the skillet, cooking about 7-8 minutes, or until they begin to burst. Season with salt and pepper and add crushed red pepper flakes.
- Add spaghetti to the skillet and toss to coat in tomato mixture. Stir in basil.
- Gradually add the pasta water to the pan until you get your desired consistency. Stir in lemon juice and zest.
- Season pasta with salt and pepper. Sprinkle shaved Parmesan cheese on top.
- Garnish with extra basil leaves and serve warm.
I find that this spaghetti dish is totally satisfying on its own. But if you feel the need to add some protein to it, I would suggest grilled chicken or shrimp. If you want to bulk it up a bit, but stay plant based, toss in some cannellini beans. Serve this pasta with crusty Italian bread or a salad on the dish and enjoy!
Did you make this Tomato, Basil, and Lemon Spaghetti recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
