This fresh lemon tomato pasta is bright, buttery, and bursting with lemony flavor! It’s a quick, 20 minute recipe that makes busy weeknights nights easier.
Quick Pasta Highlights
- Flavor: Flavor: This pasta balances bright lemon with rich, buttery flavors, creating a light and fresh, savory dish.
- Technique: This beginner friendly recipe uses gentle, low heat to keep the sauce smooth while allowing the tomatoes to soften and develop flavor without drying out.
- Budget: Made with everyday ingredients, this lemon pasta with tomatoes is an economical meal that works in every season.
- Serving: Lemon tomato pasta will feed 4 but can also be served as a side with chicken or beef, veggies, fish or shrimp.
Ingredient Notes
- Sauce:
- Butter brings the sauce together and creates a silky finish that perfectly covers the pasta.
- Drain and chop canned whole tomatoes for a rustic texture. You can use canned diced tomatoes as well.
- Use freshly squeezed lemon zest and juice, but bottled juice works in a pinch.
- Season to taste with Kosher salt which will balance the lemon and tomatoes. Black pepper adds a light kick and fresh parsley adds a pop of color and freshness.
- Pasta: While any pasta works, spaghetti, linguine, or angel hair are great choices. Not only elegant looking, they also hold the buttery tomato sauce well.
- Cheese: Shredded Parmesan adds a salty and savory bite that pairs well with lemon. You can leave it out for a lighter option but, with the extra flavor it brings to the dish, I don’t recommend it!
- Variations:
- Fresh herbs like basil and oregano are tasty alternatives to parsley.
- Fresh cherry tomatoes, sliced black olives, spinach, peas, roasted asparagus, artichoke hearts, or grilled zucchini would add flavor.
- Extra seasonings like crushed garlic cloves, red pepper flakes, or homemade Italian seasoning.
- Try crumbled feta, pecorino, or goat cheese instead of Parmesan.
- Add a splash of heavy cream for a creamy sauce.
How to Make Lemon Tomato Pasta
- Melt butter in a skillet or pan, stir in tomatoes and remaining sauce ingredients. (Full recipe below)
- In a large pot of water, cook pasta, drain, and add to the tomato lemon sauce. Toss lightly.
- Sprinkle with parsley and cheese, then serve.
Best Pasta Tips
- Salt the water while the pasta is cooking to add to the overall flavor.
- Reserve a bit of pasta water. If the sauce becomes too thick, use the pasta water to loosen it up.
- Cook the sauce using low heat for the sauce to avoid burning or separating.
- Drain tomatoes well to avoid a watered down sauce.
- Serve and toss everything together while hot. Hot pasta will absorb the lemon pasta sauce best.
Storage and Reheating
- Refrigerate leftover lemon tomato pasta for up to 4 days. The sauce can be frozen, but I don’t recommend doing so with the pasta because it may become soggy when thawed.
- To reheat pasta, microwave in short intervals or in a skillet over low heat with a splash of water, olive oil, or butter to loosen the sauce.
- Serve cold for an easy lunch.
Fresh and Zesty Pasta Night
Did you make this lemon tomato pasta? Leave a comment and rating below.
Lemon Tomato Pasta
Try this lemon tomato pasta made with tender pasta, tomatoes, fresh lemon, herbs, and Parmesan. It's perfect as a simple side or a light main dish.
Ingredients
- 4 Tablespoons butter
- 1 (14.5 ounce) can whole tomatoes drained and chopped, diced works
- 2 Tablespoons chopped fresh parsley or other fresh herb, plus more for garnish
- 2 Tablespoons fresh lemon juice about 1 to 2 lemons
- 2 teaspoons lemon zest about 1 to 2 lemons
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ pound spaghetti or linguine, or your favorite pasta
- ¼ cup freshly shredded Parmesan cheese or grated, optional for garnish
Instructions
- Bring salted water to a boil (to cook pasta).
- Meanwhile, in a small skillet on low heat, melt butter until creamy. Stir in tomatoes and saute over low heat. Stir in parsley, lemon juice, zest, salt, and pepper.
- In the boiling water, cook linguine until al dente, firm to the bite, per package directions. Drain.
- Add pasta to the sauce and toss.
- Sprinkle with parsley and cheese to serve.
Notes
- Use a large skillet if you choose to double the recipe.
- Salt the water while pasta is cooking and reserve a bit of pasta water.
- Use low heat to cook the sauce to avoid burning or separating.
- Serve and toss everything together while hot.
Nutrition Information
Calories: 340 | Carbohydrates: 44g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 36mg | Sodium: 495mg | Potassium: 164mg | Fiber: 2g | Sugar: 2g | Vitamin A: 576IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 1mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Love this. I like the idea of saving the pasta water and adding it to thicken the sauce to keep it fat free and saucy! Candace’s husband
This is one of my favorite simple dishes. I’m so glad you love it!