Fresh Tomato Fettuccine with Balsamic & Herbs

Summer fresh Tomato Fettuccine with Herbs! Tossed in a flavorful and easy garlic-balsamic dressing.

It’s that lovely time of year again for garden tomatoes! This recipe is absolutely beautiful in the summer with ripe tomatoes. Plus it’s paired with a small mountain of herbs for extra freshness.

I adapted this from a recipe my mom found printed in a local newspaper, so unfortunately proper credit past that eludes me. However it’s become one of my summertime favorites.

How to Make Tomato Fettuccine

Scroll down for the complete recipe, but here’s a quick breakdown:

• Cook your pasta
• Whisk together the dressing
• Dice vegetables & herbs
• Then toss everything together

I also love that this recipe is basically done in the time it takes the pasta to cook.

Plus it’s great served warm right away, at room temp, or even chilled. To also make it gluten-free, simply swap in your favorite gluten-free pasta. There are many delicious gluten-free pastas on the market now. I love organic brown rice & quinoa blends. They hold up well, plus are nutrient-packed.

We’re also big garlic and basil lovers, so I like to add a little extra to suit our taste. It does make a large batch so reduce or halve if desired.

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5 from 1 vote

Fresh Tomato Fettuccine with Balsamic & Herbs

Summer fresh Tomato Fettuccine with Herbs! Tossed in a flavorful and easy garlic-balsamic dressing.

AuthorKaitlin – The Garden Grazer

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

CategorySide Dish

CuisineGluten-Free Option, Vegan

Servings8 side servings

Ingredients

US Customary – Metric

• 1 lb. fettuccine (gluten-free if desired)
• 5-6 ripe tomatoes
• 1 small red onion
• 3/4 cup fresh basil
• 3/4 cup fresh parsley

For the garlic-balsamic dressing:

• 2 cloves garlic
• 1 1/2 Tbsp. balsamic vinegar
• 2 Tbsp. olive oil
• Salt/pepper to taste

Cook ModePrevent your screen from going dark

Instructions

• Cook fettuccine according to package instructions, leaving al dente. Drain when finished.
• Meanwhile, make the dressing. Mince garlic. Then add dressing ingredients to a small bowl and whisk to combine. Set aside.
• Dice tomatoes and red onion. Chop parsley (stems removed), and julienne basil.
• In a large bowl, add tomatoes, onion, basil, and parsley.
• Add pasta to bowl and pour dressing over top and lightly toss to combine.
• Serve warm, cold, or room temp.

Notes

Made gluten-free with your favorite GF pasta.

This makes a fairly large batch so reduce or halve if desired!

Nutrition Per Serving (Estimate)

Calories: 276 kcalCarbohydrates: 46 gProtein: 9 gFat: 6 gSaturated Fat: 1 gCholesterol: 48 mgPotassium: 378 mgFiber: 3 gSugar: 4 gVitamin A: 1268 IUVitamin C: 20 mgCalcium: 44 mgIron: 2 mg

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If you’re enjoying this Tomato Fettuccine, also check out:

• Roasted Vegetable Panini with Pesto
• Balsamic Green Bean Salad
• Asparagus Mushroom Stir Fry

Come join The Garden Grazer on Instagram and then share a photo if you make or adapt this! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)