Roasted Tomato Lemon Pesto Pasta

This Roasted Tomato Lemon Pesto Pasta is tossed in freshly squeezed lemon & pesto & then topped with oven roasted tomatoes for an array of delicious summer flavors.




  1. First, preheat your oven to 425 degrees Fahrenheit & line a rimmed baking sheet with foil sprayed with oil.
  2. Next, slice your cherry tomatoes in half & place them on the baking sheet with the inside of the tomatoes facing up.
  3. Drizzle the cherry tomatoes with 1 tablespoon extra virgin olive oil. Then sprinkle with 1 dash of salt, 1 dash of pepper, & 1/4 teaspoon sugar.
  4. Place your 12 cocktail tomatoes on the baking sheet next to the sliced cherry tomatoes & bake for 15-18 minutes or until the cherry tomatoes are bubbly.
  5. While the tomatoes are roasting cook the spaghetti according to their packaging instructions.
  6. In a small bowl combine the lemon juice from 1 lemon & 3 heaping tablespoons pesto. Set to the side.
  7. Drain the pasta & return it to your pot, toss with the lemon pesto sauce adding salt & pepper to taste.
  8. Serve topped with the roasted tomatoes & fresh sprigs of basil.


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