Fresh Tomato Fettuccine with Balsamic & Herbs
Summer fresh Tomato Fettuccine with Herbs! Tossed in a flavorful and easy garlic-balsamic dressing.
Servings: 8 side servings
- 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 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.
Made gluten-free with your favorite GF pasta.
This makes a fairly large batch so reduce or halve if desired!
Calories: 276kcal | Carbohydrates: 46g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 48mg | Potassium: 378mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1268IU | Vitamin C: 20mg | Calcium: 44mg | Iron: 2mg