Summer Tomato Fettuccine with Balsamic & Herbs
This fresh fettuccine combines garden tomatoes, herbs, and is then tossed in an easy garlic-balsamic dressing.
- 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
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.
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.
Calories: 274 kcal | Carbohydrates: 46 g | Protein: 9 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 48 mg | Potassium: 385 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 1268 IU | Vitamin C: 20 mg | Calcium: 45 mg | Iron: 2 mg