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Top view of Tomato, Basil, and Lemon Spaghetti in serving dish with gold fork. Dish sits on top of wooden board. Spaghetti is garnished with shaved Parmesan cheese and fresh basil leaves. Lemons, cherry tomatoes, and fresh basil in partial view.
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Tomato, Basil, and Lemon Spaghetti

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.
Course Main Course, Side Dish
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Jessica

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.