Summer Spaghetti
Bright, fresh, and bursting with seasonal flavors, Summer Spaghetti is the ultimate warm-weather pasta dish that comes together in just 25 minutes! This light yet satisfying recipe combines al dente spaghetti with juicy cherry tomatoes, fragrant basil, zesty lemon, and a hint of heat from red chili flakes. A simple garlic-infused olive oil sauce ties it all together, creating a silky, flavorful coating that clings perfectly to the pasta. Finished with Parmesan cheese and a sprinkle of black pepper, this quick and easy dish captures the essence of summer in every bite. Perfect for a weeknight dinner or a casual gathering, this vibrant spaghetti recipe is a must-try for fans of fresh, Mediterranean-inspired meals.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 300 grams cherry tomatoes
- 15 grams fresh basil leaves
- 3 tablespoons extra virgin olive oil
- 2 units garlic cloves
- 1 unit lemon
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 50 grams grated Parmesan cheese
- 0.25 teaspoons red chili flakes
Instructions
Bring a large pot of salted water to boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
While the spaghetti cooks, slice the cherry tomatoes in half, roughly tear the basil leaves, and finely mince the garlic.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red chili flakes. Sauté for 1-2 minutes until fragrant, but be careful not to burn the garlic.
Add the sliced cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and begin to release their juices.
Grate the zest of the lemon and then juice it. Set aside both the zest and juice.
Once the spaghetti is cooked and drained, add it to the skillet with the tomatoes. Toss the pasta with the tomato mixture to coat it evenly.
Stir in the reserved pasta water, a few tablespoons at a time, to create a light sauce that clings to the spaghetti.
Remove the skillet from heat. Stir in the lemon zest, lemon juice, and torn basil leaves. Season with salt and black pepper to taste.
Serve immediately, topped with Parmesan cheese and additional basil leaves for garnish.
Nutrition Facts
Calories |
1249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 872 mg | 38% | |
| Total Carbohydrate | 136.0 g | 49% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 11.6 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 634 mg | 49% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 908 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
