Lemony Tomato Basil Pasta Lemony Tomato Basil Pasta

Lemony Tomato Basil Pasta | Food styling by Christopher St. Onge | Prop styling by Catherine Doherty Image by: Michael Graydon

The secret to this light, fresh pasta is in the cooking liquid: It’s flavourful and starchy, which helps coat the noodles.

  • Prep time 15 minutes
  • Total time 30 minutes



In bowl, combine tomatoes, basil and salt.

In saucepan of boiling water, cook pasta according to package instructions. Reserving 1 cup of the cooking liquid, drain and set aside.

In large skillet, heat oil over medium heat; cook garlic and lemon zest, stirring often, until fragrant, about 1 minute. Add cooked pasta and tomato mixture; stir in 1/2 cup of the Parmigiano-Reggiano, the lemon juice and enough of the reserved cooking liquid to coat. Stir in remaining Parmigiano-Reggiano. Add pepper to taste.

Tip from The Test Kitchen: Save the Parmesan rinds. Freeze them in an airtight container, then add to soups, stews, sauces and marinades for extra flavour.

Extra toppings:
Cheese: 1/2 cup crumbled blue or goat cheese or 225 g sliced Brie
Greens: 2 cups packed baby spinach or arugula
Veggies: 1/4 cup thinly sliced sun-dried tomatoes or 1 cup chopped marinated artichokes
Protein: 450 g cooked peeled jumbo shrimp or 1 1/2 cups shredded cooked chicken

Makes 4 to 6 servings.

Nutritional facts Per each of 6 servings: about

  • Fibre 3 g
  • Sodium 534 mg
  • Sugars 5 g
  • Protein 14 g
  • Calories 528
  • Total fat 23 g
  • Potassium 44 mg
  • Cholesterol 12 mg
  • Saturated fat 5 g
  • Total carbohydrate 69 g


  • Iron 18
  • Folate 45
  • Calcium 13
  • Vitamin A 13
  • Vitamin C 50
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Lunch & Dinner

Lemony Tomato Basil Pasta