Recipe

Zesty Herb-Infused Pasta

A bright, lemony herb pasta with garlicky olive oil, burst tomatoes, and a sneaky trick for a silky sauce without heavy cream.

By Matt Campbell

•

4.8

A bowl of herb-infused pasta with burst cherry tomatoes, lemon zest, and fresh basil on a wooden table in natural light

Jump to Recipe

If your weeknight brain wants pasta but your body wants something that feels lighter, zingier, and not like a nap is mandatory after dinner, this is your move. We are making an herb-infused, lemon-forward pasta that tastes like you opened a window and let the kitchen breathe.

The sauce is basically a fast, grown-up version of garlic and oil, but with a few upgrades: burst cherry tomatoes for sweetness, a fistful of herbs for that fresh pop, and a little pasta water to make it glossy and clingy. It is cozy carbs with a bright, punchy sauce and enough flavor to make you pause mid-bite and go, “Okay, wow.”

You can keep it vegetarian, or toss in chicken, shrimp, or chickpeas if you want more protein. Either way, it is accessible, low-drama, and absolutely worth tasting as you go.

Why It Works

Big flavor, light feel: Lemon zest, herbs, and a little heat keep everything bright without needing cream or lots of cheese.
Silky sauce without fuss: Starchy pasta water turns olive oil and lemon into a glossy coating that actually sticks to the noodles.
Flexible and forgiving: Use any long pasta, swap herbs based on what you have, and add veggies or protein without breaking the recipe.
Weeknight friendly: One pot for pasta, one skillet for sauce, and dinner is on the table fast.

Pairs Well With

Roasted Lemon Garlic Broccoli
Cucumber Tomato Salad
Whole Wheat Garlic Knots
Whipped Ricotta Dip

Storage Tips

Fridge: Store in an airtight container for up to 3 to 4 days. The herbs will dull a bit over time, but the flavor is still solid.

Reheat (best method): Warm in a skillet over medium-low with a splash of water or broth and a drizzle of olive oil. Stir until glossy again. If you have it, add a fresh squeeze of lemon and a pinch of fresh herbs at the end to wake it up.

Microwave method: Add a teaspoon or two of water, cover loosely, and heat in 30-second bursts, stirring between rounds.

Freezing: I do not recommend it. Fresh herbs and lemon can taste flat after freezing and thawing.

Make-ahead tip: If you are planning leftovers, hold back a small handful of herbs and add them after reheating for the freshest finish.

Common Questions

What makes this pasta “healthy”?

It is lighter because the sauce is mostly olive oil, lemon, tomatoes, herbs, and pasta water, not cream or lots of butter. You can boost the nutrition even more by using whole wheat pasta or a higher-protein pasta, and by adding greens or beans.

Can I use dried herbs instead of fresh?

Fresh is the vibe here, but dried can work in a pinch. Use about 1 teaspoon dried for every 1 tablespoon fresh. Add dried herbs earlier (with the garlic) so they bloom in the oil.

How do I keep the garlic from burning?

Keep the heat at medium, and add garlic after the oil is warm, not smoking. If the garlic starts browning fast, turn the heat down. As soon as you smell that sweet garlic aroma and see the edges turn pale gold, you are ready for the tomatoes.

Why do I need pasta water?

Pasta water is the secret sauce ingredient. It has starch that helps emulsify the olive oil and lemon into a smooth, clingy coating instead of a greasy puddle. If your sauce looks oily, add another splash of hot pasta water and toss harder.

Can I add protein?

Absolutely. Try grilled chicken, shrimp, canned tuna, or chickpeas. Add cooked protein at the end so it warms through without drying out.

Is this kid-friendly?

Yes. Skip the red pepper flakes, go easy on the lemon at first, and serve with extra Parmesan on the side.

How can I make it vegan?

Skip the Parmesan, or swap in vegan Parmesan or a spoonful of nutritional yeast for that savory finish.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for boiling pasta
Large skillet or sauté pan
Microplane or fine grater (for lemon zest)
Tongs (helpful for tossing long noodles)
Chef’s knife and cutting board
Measuring spoons

This pasta started as one of those “I have herbs that are about to give up on life” situations. I had half a lemon, a pint of cherry tomatoes, and exactly enough motivation to boil water and pretend I had a plan. I cooked the tomatoes until they blistered, tossed in garlic and a little heat, then finished it with lemon zest and every green thing in the fridge. It tasted like the opposite of a heavy weeknight. Now it is my go-to when I want comfort food that still feels sharp, fresh, and a little bit loud in the best way.

Zesty Herb-Infused Pasta

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Ingredients

12 oz whole wheat spaghetti or linguine (or regular pasta)
1 to 2 tbsp kosher salt (for pasta water, plus more to taste)
3 tbsp extra virgin olive oil, plus more to finish
4 to 5 garlic cloves, thinly sliced
1/4 tsp red pepper flakes (optional)
2 cups cherry tomatoes (about 10 to 12 oz)
1 medium zucchini, shaved into ribbons or thin half-moons (optional but great)
1 lemon, zested and juiced (about 2 to 3 tbsp juice, to taste)
1/2 cup chopped fresh herbs (packed, mix and match: basil, parsley, dill, chives, or mint)
2 to 3 cups baby arugula or spinach (optional)
1/3 cup grated Parmesan, plus more for serving (optional)
Freshly ground black pepper

Optional add-ins: 1 can chickpeas (drained and rinsed), 1 cup cooked chicken, or 8 to 10 oz cooked shrimp.

Instructions

Boil the pasta. Bring a large pot of water to a boil. Salt it generously (it should taste like the sea). Cook pasta until al dente according to package directions, but start checking 1 to 2 minutes early, especially with whole wheat.
Reserve pasta water. Before draining, scoop out 1 cup pasta water. Drain the pasta. If the sauce is not ready yet, toss the pasta with a tiny drizzle of olive oil to prevent sticking.
Start the sauce (timing tip). Start this when the pasta has about 5 minutes left, if you can. Heat a large skillet over medium heat. Add 3 tbsp olive oil. Add sliced garlic and red pepper flakes. Cook 20 to 60 seconds until fragrant and just barely turning pale gold. If it starts browning fast, lower the heat.
Burst the tomatoes. Add cherry tomatoes and a pinch of salt. Cook 6 to 8 minutes, stirring occasionally, until the tomatoes blister and some collapse. Press a few with the back of a spoon to make a jammy base.
Add zucchini (optional). Stir in zucchini and cook 1 to 2 minutes, just until slightly tender but still bright.
Emulsify. Add the drained pasta to the skillet. Start with 1/2 cup reserved pasta water and toss vigorously with tongs for 30 to 60 seconds. Add more pasta water as needed until the sauce looks glossy and coats the noodles. If it looks oily or broken, add another splash of hot pasta water and keep tossing until it comes together.
Finish with lemon and herbs. Turn off the heat. Add lemon zest, 1 to 2 tbsp lemon juice, chopped herbs, and arugula or spinach (if using). Toss until greens wilt slightly. Taste and adjust with more lemon juice, salt, and black pepper.
Optional Parmesan. Add Parmesan if using, and toss again. Finish with a small drizzle of olive oil right before serving.
Serve. Plate it up and top with extra herbs, Parmesan, and a pinch of red pepper flakes if you like a little extra spark.

A skillet of finished herb-infused lemon pasta being tossed with tongs, with fresh herbs and arugula just added

Nutrition information is estimated.

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