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    Home » Recipes » Pasta

    Summer Tomato Fettuccine with Balsamic & Herbs

    Jul 5, 2013 by Kaitlin

    A summer-fresh Tomato Fettuccine recipe with herbs! It's tossed in a simple but flavorful garlic-balsamic dressing. So tasty and easy to prepare! (Vegan with gluten-free and oil-free options.)

    Vegan tomato fettuccine pasta in a white bowl with parsley

    This tomato fettuccine recipe is great in the summer with ripe garden tomatoes.

    It's paired with a small mountain of herbs for lots of flavor and freshness.

    I adapted this from a recipe my mom found printed in a local newspaper many years ago. So unfortunately proper credit past that eludes me.

    However it's become one of my simple summertime favorites!

    Fresh ingredients for tomato fettuccine

    Ingredients for Summer Fettuccine

    For this recipe you will toss together in a large bowl:

    • Fettuccine pasta: Use gluten-free noodles if desired. Or choose another pasta shape of choice like linguine, spaghetti, fusilli, etc.
    • Garden tomatoes: Be sure to find ripe, flavorful tomatoes because that can make all the difference since they are a featured ingredient here.
    • Red onion: I like the bold flavor of red onion, but you can substitute green onion (scallions) for a milder taste if desired.
    • Fresh basil: You will need about 3/4 cup fresh basil leaves for this recipe.
    • Fresh parsley
    • Garlic cloves: Use as much or as little to your taste. I love the flavor of garlic, so sometimes I will add even more.
    • Balsamic vinegar
    • Olive oil: Be sure to use a high quality extra-virgin olive oil. Or you can simply omit this for an oil-free version.
    • Salt and black pepper to taste
    Diced vegetables for tomato fettuccine preparation

    Customizing

    Herbs + flavors: Change it up with your own favorite fresh herbs. Try combinations of basil, parsley, cilantro, dill, fresh chives, shallot, etc. You can also add red pepper flakes for a little spice. (Or you can stir in a tablespoon of lemon juice or a quarter teaspoon lemon zest.)

    Vegetables: Add other veggies as you see fit. A few ideas include sweet summer corn, fresh baby spinach, bell pepper or roasted bell pepper, peas, Kalamata olives, or any other summer vegetables that sound good.

    Roasted tomatoes: You could also use roasted cherry tomatoes or grape tomatoes in place of fresh garden tomatoes. Roasted tomatoes have a delightful rich and sweet flavor that would be delicious in this pasta.

    Make it cheesy: Add dairy-free crumbled feta cheese, vegan parmesan cheese, or vegan mozzarella cubes.

    Batch size: This recipe makes a fairly large batch so reduce or halve if desired.

    Serving

    Temperature: Either serve this fresh fettucine right away while it's warm, at room temperature, or even chilled.

    Protein: Feel free to add more protein and fiber with white beans or vegan chicken tenders on the side.

    Storing

    Store leftovers in an airtight container in the refrigerator. We find they keep well for about 2-3 days.

    Fresh tomato pasta in a bowl with basil and parsley

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

    Fresh tomato pasta in a bowl with basil and parsley

    Summer Tomato Fettuccine with Balsamic & Herbs

    This fresh fettuccine combines garden tomatoes, herbs, and is then tossed in an easy garlic-balsamic dressing.
    5 from 1 vote
    Print Recipe Pin Recipe Comment
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Side Dish
    Cuisine: Gluten-Free Option, Vegan
    Servings: 8

    Ingredients

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

    For the garlic-balsamic dressing:

    • 2 Tbsp. balsamic vinegar (more/less to taste)
    • 2 cloves garlic
    • 2 Tbsp. olive oil (omit for oil-free)
    • Salt/pepper to taste

    Instructions

    • Cook fettuccine according to package instructions, leaving al dente (slightly firm, not mushy). 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 basil and parsley (large stems removed).
    • In a large bowl, add tomatoes, onion, basil, and parsley.
    • Add cooked pasta to bowl. Pour dressing over top and lightly toss to combine.

    Notes

    For gluten-free: Use your favorite GF pasta.
    Serving: Serve warm, cold, or room temperature.
    Batch size: This makes a fairly large batch so reduce or halve if desired.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Summer Tomato Fettuccine with Balsamic & Herbs
    Amount per Serving
    Calories
    274
    % Daily Value*
    Fat
     
    6
    g
    9
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    3
    g
    Cholesterol
     
    48
    mg
    16
    %
    Potassium
     
    385
    mg
    11
    %
    Carbohydrates
     
    46
    g
    15
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    9
    g
    18
    %
    Vitamin A
     
    1268
    IU
    25
    %
    Vitamin C
     
    20
    mg
    24
    %
    Calcium
     
    45
    mg
    5
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this fresh Summer Tomato Fettuccine recipe with herbs and balsamic, also check out:

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

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

    More Vegan Noodle & Pasta Recipes

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    • Easy Vegan Lasagna with Chickpea Ricotta

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      Recipe Rating:




    1. Anonymous

      July 07, 2013 at 3:41 pm

      Made it for the first time yesterday. It was a hit! I doubled the dressing but only used about 1/3 of it. When serving make sure to mix well as tomatoes tend to sink to the bottom. Had lots of tomatoes left. I think i'll make 1 1/4 lbs of pasta next time. Definitely a keeper recipe!

      Reply
      • Kaitlin | The Garden Grazer

        July 07, 2013 at 7:00 pm

        That's so great! Thanks for sharing.

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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