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Home » Recipes » Pasta

Fresh Tomato Pasta with Lemon and Basil

Aug 2, 2015 by Kaitlin · 10 Comments

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This easy (6-ingredient!) Fresh Tomato Pasta recipe is filled with bright flavors of lemon, garlic, and basil. It's a great dish for summer-ripe garden tomatoes, and is wide open for customizing! (Vegan, oil-free, gluten-free option.)

Close up view of fresh tomato basil pasta with lemon and garlic

This simple tomato basil pasta tastes like summer in a bowl!

Plus it's so quick and easy to make. While the pasta cooks, simply prepare your fresh vegetables, then toss it all together. That's it!

Best of all, this recipe is wide open for customization. Use it as a framework to expand and swap in your own favorite flavors and additions. You can make it just the way you like it! See below for some ideas to get you started.

Penne noodles, garlic, lemon, shallot, basil, and salt ingredients laid out on a metal tray

Ingredients for Fresh Tomato Pasta

For this recipe, you'll toss together in a large bowl:

  • Pasta: I use gluten-free penne pasta, but choose your own favorite or even zucchini noodles. Most often I use brown rice and quinoa pasta.
  • Tomatoes: Most of the time, I use vine tomatoes for this recipe, but any garden tomato will work. Always be sure to find ripe, flavorful tomatoes because it can make all the difference. You can also try roma tomatoes or even cherry tomatoes or grape tomatoes for a richer, sweeter flavor. (You could even roast cherry tomatoes for a deeper flavor!) You'll need about 2 pounds, but use less if desired.
  • Fresh garlic cloves: Use either one or two minced cloves depending on how much you like the flavor.
  • Shallot: You can also slightly sauté the shallot and garlic to soften the sharpness if desired.
  • Fresh basil: Or substitute other herbs like fresh parsley, fresh cilantro, chives, or fresh dill.
  • Lemon juice: You could also grate some lemon zest before juicing for extra flavor.
  • Salt: I use fine grain salt for this recipe. You can also add black pepper to taste if desired.
Overhead view of preparing fresh tomato pasta in a large glass bowl before mixing together

Customizing

Dairy-free cheese: Sprinkle vegan feta crumbles or Vegan Parmesan Cheese on top before serving.

Fresh herbs: Try it with other herbs (or a combination) like fresh parsley, cilantro, dill, chives, etc. Red pepper flakes or chili flakes can add a touch of heat if desired.

Greens: Add finely chopped kale, spinach, or arugula for a boost of greens and nutrients.

Other additions: Stir in capers or Kalamata olives for a salty pop of flavor. (I love this addition!) Or you can add a protein like white beans, pine nuts, or vegan chicken. You could even include a dollop of Vegan Pesto or pasta sauce for extra flavor.

Overhead view of fresh tomato pasta with lemon and basil mixed together with wooden stirring spoon

Serving

This side dish is great served warm, cold, or at room temperature. Be aware the recipe makes a large batch, so be sure to reduce or halve if desired.

Storing

Store the leftovers in an airtight container in the refrigerator. I find it's best enjoyed within 2-3 days.

5-Star Review ⭐

"Made this tonight and it was awesome. Used 4 cultivars of garden tomatoes (Black Krim, Thorburn's Terra Cotta, Black Cherry & Lollipop)… very colorful…. Garden basil, shallots and garlic. We like a lot of lemon so added some zest and the capers that you recommended. A real winner. Thank you for creating this… one of our favorites we’ll make again and again especially when the garden is abundant." -Paula

Fresh tomato basil pasta in a white serving bowl with fork

For more inspiration, also browse all pasta & noodle recipes or basil recipes.

Close up view of fresh tomato basil pasta with lemon and garlic

Fresh Tomato Pasta with Lemon & Basil

This summer-fresh pasta is filled with flavors of lemon, garlic, and basil. It's a simple dish that's wide open for customizing and expanding!
4.75 from 12 votes
Print Recipe Pin Recipe Comment
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Side Dish
Cuisine: Gluten-Free Option, Oil-Free, Vegan
Servings: 8 side servings

Ingredients

  • 12 oz. penne pasta (gluten-free if desired)
  • 2 lbs. ripe vine tomatoes (or less)
  • 1 medium shallot
  • 1-2 cloves garlic
  • 3/4 cup fresh basil
  • 1/4 cup fresh lemon juice
  • 1/4-1/2 tsp. salt

Other possible additions:

  • Vegan feta, balsamic vinegar, lemon zest, olives, capers, Vegan Parmesan Cheese, red pepper flakes, olive oil, etc.

Instructions

  • Cook pasta: Cook your pasta according to package directions in salted water, leaving al dente (slightly firm, not mushy).
  • Prepare veggies: While pasta is cooking, finely dice the shallot, mince garlic, and dice the tomatoes. Roughly chop or chiffonade basil. Add to a large bowl.
  • Combine: When pasta is done cooking, drain, and immediately add to the veggie bowl. Add lemon juice and salt. Toss well to combine. Taste and adjust flavors if needed. Expand it with a splash of balsamic vinegar, vegan feta, olives, olive oil, or anything else that sounds good!
  • Serve: This dish is great served warm, cold, or room temperature. I find it's best enjoyed within 2-3 days.

Notes

Yield: This recipe makes about 10 cups, which is a fairly large batch. So be sure to reduce or halve the recipe if desired.

Nutrition Per Serving (Estimate)

Nutrition Facts
Fresh Tomato Pasta with Lemon & Basil
Amount per Serving
Calories
183
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.2
g
1
%
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
0.1
g
Potassium
 
391
mg
11
%
Carbohydrates
 
37
g
12
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
7
g
14
%
Vitamin A
 
1065
IU
21
%
Vitamin C
 
20
mg
24
%
Calcium
 
28
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you're enjoying this fresh Lemon Tomato Basil Pasta recipe, also feel free to check out:

  • Lemon Asparagus Orzo
  • Black Bean Lentil Salad
  • Creamy Sun-Dried Tomato Mushroom Pasta
  • Summer Chopped Salad with Creamy Herb Dressing
  • Summer Vegetable Chili

Follow The Garden Grazer on Instagram, Pinterest, X (Twitter), or Facebook for more updates and inspiration.

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Comments

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    Recipe Rating:




  1. Paula says

    August 06, 2023 at 6:24 pm

    5 stars
    Made this tonight and it was awesome. Used 4 cultivars of garden tomatoes (Black Krim, Thorburn's Terra Cotta, Black Cherry & Lollipop)… very colorful…. Garden basil, shallots and garlic. We like a lot of lemon so added some zest and the capers that you recommended. A real winner. Thank you for creating this… one of our favorites we’ll make again and again especially when the garden is abundant.

    Reply
    • Kaitlin says

      August 07, 2023 at 10:40 am

      Hello, Paula! Wow, I love your creativity with this recipe. The 4 different tomatoes sound beautiful and so vibrant! Thanks for giving the recipe a try, and sharing your kind & thoughtful feedback.

      Reply
  2. Kristen Kennedy says

    December 14, 2019 at 1:52 pm

    My all time favorite summer dish. It’s the lemon that makes it. Love your recipes Kaitlin.

    Reply
    • Kaitlin says

      December 16, 2019 at 10:32 am

      Hello, Kristen! Aww, that's wonderful to hear and I'm so glad it's a summer favorite. Thanks for your very kind words!

      Reply
  3. Magical Ms. M says

    June 24, 2016 at 6:49 pm

    Made half of this but added the same amount of basil and used two cloves of garlic. It was AWESOME. Thanks for the rad recipe.

    Reply
    • Kaitlin says

      July 10, 2016 at 3:08 pm

      Fantastic! That's great to hear - thanks for sharing!

      Reply
  4. Kylie McGinn says

    June 16, 2016 at 1:37 pm

    We skipped the pasta and just made a salad (with basil from the garden). So good! Thanks for a great recipe!

    Reply
    • Kaitlin says

      June 18, 2016 at 8:11 pm

      So fun to hear you tried this Kylie! Love your wonderful adaption, and yay for fresh basil from the garden!

      Reply
  5. Cathie Lang says

    August 05, 2015 at 3:07 pm

    Made this last night - very fresh tasting!

    Reply
    • Kaitlin says

      August 05, 2015 at 4:17 pm

      Great to hear, Cathie!

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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