Name: Linguine with Lemon & Tomatoes
Prep time: 10 min
Cook time: PT-490012H32M4S
Total time: 30 min
Cuisine: Italian‑Inspired
Ingredients: 12 oz linguine pasta; 2 tbsp olive oil; 3 garlic cloves, minced; 2 cups cherry or grape tomatoes, halved; Zest of 1 lemon; Juice of 1 lemon; Salt and black pepper, to taste; Fresh basil or parsley, chopped (optional garnish); Grated Parmesan cheese (optional)

Jump to Recipe·Leave a Review

Linguine with Lemon & Tomatoes is a bright, simple, and fresh pasta dish that’s perfect for warm weather or anytime I’m craving something light but satisfying. Juicy cherry tomatoes burst into a quick sauce, while lemon adds a zesty lift that pairs beautifully with tender linguine. It’s an easy weeknight dinner that comes together fast but tastes like something special.

Why You’ll Love This Recipe

I love how quickly this dish comes together—it’s ready in the time it takes to boil pasta. The fresh lemon brings a refreshing twist, while the sautéed tomatoes add a sweet, tangy burst of flavor. It’s vegetarian, easy to customize, and makes a lovely base for add-ins like herbs, cheese, or even grilled proteins. The simplicity of the ingredients really lets their natural flavors shine.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Linguine
Olive oil
Garlic, minced
Cherry or grape tomatoes, halved
Lemon zest
Lemon juice
Salt
Black pepper
Fresh basil or parsley, chopped (optional)
Grated Parmesan cheese (optional)

Directions

I bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente.
While the pasta cooks, I heat olive oil in a large skillet over medium heat.
I sauté the garlic until fragrant, about 30 seconds to 1 minute, making sure it doesn’t brown.
I add the halved cherry tomatoes and cook them for about 5–7 minutes, stirring occasionally, until they soften and begin to burst.
I stir in the lemon zest and juice, season with salt and pepper, and let the mixture simmer for another 2 minutes.
Once the pasta is cooked, I drain it, reserving a small cup of pasta water.
I add the cooked linguine to the skillet and toss everything together, adding a bit of reserved pasta water if needed to help the sauce coat the pasta.
I finish by sprinkling in fresh herbs and grated Parmesan if I want extra flavor.

Servings and timing

This recipe serves 4 people. The prep time is about 10 minutes, and the cooking time is 15–20 minutes. In total, I usually have it ready in around 30 minutes.

Variations

I sometimes add red pepper flakes for a little heat.
For protein, I toss in grilled shrimp or shredded rotisserie chicken.
Swapping linguine for spaghetti or fettuccine also works well.
I’ve also tried this with roasted cherry tomatoes for a deeper flavor.

Storage/reheating

Leftovers keep well in the refrigerator for up to 3 days. I store them in an airtight container. To reheat, I warm the pasta in a skillet over medium heat with a splash of water or olive oil to loosen the sauce. Microwaving also works in a pinch, but I stir halfway through to ensure it heats evenly.

FAQs

Can I use bottled lemon juice?

I prefer fresh lemon juice for its brightness and natural flavor, but bottled can work if that’s what I have on hand.

What type of tomatoes are best?

I like cherry or grape tomatoes because they’re naturally sweet and burst beautifully when cooked, but any ripe small tomato works.

Can I make this dish vegan?

Yes, I simply skip the Parmesan or use a plant-based alternative. The rest of the ingredients are naturally vegan.

Is this dish good cold?

Surprisingly, yes. It makes a great cold pasta salad when chilled—especially if I add a few extra herbs or some feta.

Can I add more vegetables?

Definitely. I’ve added spinach, zucchini, or roasted red peppers to bulk it up, and it always turns out delicious.

Conclusion

Linguine with Lemon & Tomatoes is a dish I come back to again and again. It’s quick, fresh, and full of vibrant flavor. Whether I need a speedy weeknight meal or something impressive for guests, this recipe delivers without fuss. The combination of lemon and tomato is light, satisfying, and perfect for any season.