This Tomato & Basil Lemon Capellini is a light and refreshing plant-based pasta recipe with a bright lemony flavor. It's a perfect summer meal or a quick and easy weeknight dinner. The capellini noodles are tossed in a simple sauce made with olive oil, fresh tomatoes, basil, garlic, and lemon juice. It's packed with vegetables, including broccolini, peas, and cherry tomatoes. This pasta recipe is both delicious and nutritious, and it's sure to become a new favorite. And the best part is, it's ready in under 30 minutes!
Why you will love this plant-based pasta recipe
There are so many reasons to love this tomato & basil lemon capellini! Firstly, it's gorgeous! The colors are vibrant and eye-catching. Everyone will be surprised that this show stopping recipe only took you 30 minutes to make. Secondly, this pasta recipe is packed with veggies! It's easy to eat your veggies when they are tossed a garlicky pasta. The flavor in this dish is next level. It's so delicious that it tastes good hot or chilled. Pasta is such a budget friendly dinner, you will love how kind this one is on your wallet. I love this one for using up garden fresh tomatoes in summer. Plus it tastes so delicious that your family will not complain about all the green stuff. Make it even more family friendly by piling on the parmesan to make it the kid's fave.
Is pasta healthy?
Pasta can be part of a healthy plant-based diet when eaten in moderation and with lots of veggies and beans. Just like this tomato and basil lemon capellini.
Here's why:
- Pasta is a good source of carbohydrates, which your body needs for energy.
- Fortified Pasta is also a good source of iron.
- Whole-grain pasta is a good source of fiber, which can help you feel full and satisfied after eating.
- Pasta is low in fat and sodium.
To make pasta part of a healthy plant-based diet, follow these tips:
- Choose whole-grain pasta over white pasta. Whole-grain pasta is higher in fiber and nutrients.
- Eat pasta in moderation. Follow the serving suggestions and do not overeat. I am really guilty of overeating pasta because for me it is the ultimate comfort food!
- Pair pasta with lots of veggies and beans. Veggies and beans are packed with nutrients and fiber, and they can help you feel full and satisfied after eating.
- Choose healthy toppings. Avoid high-fat, high-calorie toppings like cream-based sauces and cheeses. Instead, choose healthy toppings like vegetables, herbs, and spices.
Ingredients for Tomato & Basil Lemon Capellini
Let's break down the ingredient list for Tomato & Basil Lemon Capellini.
- Garlic: Garlic has a pungent flavor that adds depth and complexity to dishes. Fun fact: I used to eat so much garlic in college that my parents said I smelled like it when they gave me a hug!
- Fresh Tomatoes: Compari tomatoes are sweet and tart and perfect for fresh salads and pasta dishes. They have a thin skin and few seeds, making them easy to chop and eat. Plus in my opinion, they are one of the only medium sized tomatoes that have good flavor all year long. Cherry tomatoes add a pop of color and flavor to dishes. No matter what time of year it is, cherry tomatoes will always be the most sweet and flavorful tomato you can buy.
- Frozen peas: Frozen peas are a convenient way to add vegetables to dishes. I love having frozen corn and peas in the freezer at all times to add veggies easily to any dish. They have a sweet, slightly grassy flavor and are a good source of fiber, plant-based protein and vitamins.
- Broccolini: Broccolini, called baby broccoli by some, has tender florets and stems. It has an earthy, slightly bitter flavor. Substitute broccoli if it is not available.
- Lemon juice and Fresh Basil: Lemon juice adds freshness and acidity. Basil has a sweet, anise-like flavor that is perfect for a Mediterranean pasta dish.
- Capellini pasta: Capellini pasta is a very thin, delicate pasta that is perfect for light and refreshing dishes. It cooks quickly and absorbs the flavor of the sauce well.
How to make Tomato & Basil Lemon Capellini
This is an easy recipe that is appropriate for any level of home-cooks. With a few easy, no fuss steps you will have a restaurant quality dish on the table in about 30 minutes!
- Cook the pasta- Follow the directions on the box to cook the pasta to your preferences. You will do this on the back burner so as to cook the "sauce' on the front. Reserve the cooked pasta for the last step.
- Make the Sauce- Meanwhile make the sauce by sautéing the garlic, chili flakes, broccolini and peas in olive oil. Once they have become fragrant, add the compari tomatoes.
- Finish the Pasta- Lastly you will add the cooked pasta to the hot pan with veggies and sauce with vegan butter, cherry tomatoes, salt and pepper. Toss well until pasta and cherry tomatoes are warmed and butter is melted. Then add the basil last.
- Enjoy within 3-4 days. This dish is equally delicious hot and cold.
Variations on Tomato & Basil Lemon Capellini
This recipe is outstanding as it is but there are always questions about substitutes. Let's talk about my favorite ways to plump up this recipe or alter it for allergies, seasons and tastes.
- Can I make it gluten free? This is a question I get a lot! Absolutely choose your favorite gluten free pasta and sub it for the semolina variety. My favorite gluten free pastas are chickpea pasta, red lentil pasta and corn pasta. The only caveat is you must follow the cooking directions very carefully as gluten free pastas are tricky cooking. They can come out really mushy if you are not careful.
- How can I add more protein? This dish has so much flavor and texture. And it does have about 17 grams of protein per serving. For some people that is enough but if you want to add more, I think that cannelloni beans or chickpeas are great plant-based sources of protein to add. Also finishing the dish with nutritional yeast which has a cheesy flavor and hemp seeds will bump up the protein without changing the calorie count too much. If you are not plant-based, adding shrimp or chicken to this dish would make sense flavor-wise. Also adding some crumbled feta cheese or parmesan will give it some more protein.
- Additions and Substitutions: If an ingredient is unavailable in your area, this recipe is quite forgiving. If broccolini is hard to find, substitute broccoli, cauliflower or rapini. If compari tomatoes are elusive, use any medium sized slicing tomato like Roma tomatoes or the 5x6 variety. If you want to bump up the veggie content anything goes! Asparagus, spinach, Brussels sprouts are all welcome additions to this delicious pasta recipe. Just add them to the sauce step!
Other plant-based pasta recipes to try
Tomato and Basil Lemon Capellini
Ingredients
- 5 cloves garlic minced
- 2 compari tomatoes chopped small
- 3 tbsp extra virgin olive oil
- 1 pinch crushed red pepper flakes optional
- 1 cup frozen peas
- 1 bunch broccolini cut in bite sized pieces
- 1 pint cherry tomatoes cut in half or quarters
- 2 tbsp vegan butter or sub olive oil
- 2 lemons juiced
- ½ tsp salt divided into pinches to season as you are cooking
- 1 handful basil leaves, chopped
- 16 oz pasta capellini or your favorite shape
Instructions
- Put on water to boil on back burner. Cook pasta according to package, then drain and rinse with cold water, then toss with a drizzle of olive oil to prevent sticking and reserve until last step
- In a large, deep sauce pan over medium heat, add olive oil and wait 1 minute before adding garlic and chili flakes. Cook for 2 minutes until fragrant.
- Add broccolini and a pinch of salt and cook stirring occasionally for 3-4 minutes.
- Add peas and another pinch of salt and cook for 2-3 minutes
- Add chopped Campari tomatoes, season with a pinch of salt and a few grinds black pepper and cook for 2-3 minutes stirring occasionally until tomatoes are releasing their juices.
- Add cooked pasta, vegan butter, chopped cherry tomatoes, lemon juice, and salt and pepper. Turn off heat and toss well. Add basil last and toss.
- Enjoy within 3-4 days for best quality. Enjoy hot or cold.
Brianne Aiello
So delicious!! I’ve made it twice already 🙂
Sara Tercero
That is wonderful Brianne. Thanks so much for the feedback and 5 stars. I really love this one, so glad you did too!
Rachelle Quinn
i’m confused because the recipe calls for both Campari tomatoes and grape tomatoes; which one do you actually use? Thank you.
Sara Tercero
Hi Rachelle, I use both types of tomatoes, they are both listed in the recipe card in their amounts and what to do with them.