Creamy Smashed Tomato Fettuccini

image_pdfimage_print

Creamy Smashed Tomato Fettuccini

This simple Creamy Smashed Tomato Fettuccini recipe uses few ingredients and is packed with lots of flavor.

Easy and quick this pasta recipe is full of smashed mixed color heirloom tomatoes, and  good for you spinach, in a light creamy tomato sauce full of Italian flavors. Toss in some good quality  fettuccini for a restaurant quality pasta dinner everyone will love.

A easy vegetarian pasta meal makes a great and quick weeknight dinner. And because this particular pasta recipe is full of gourmet ingredients it’s prefect for Saturday night dinner with friends.

Variations for this Creamy Smashed tomato Fettuccini recipe

The first and easiest variation in this creamy smashed tomato fettuccini is what shape pasta you use. Although I like fettuccini or a long noodle, short pasta works in this recipe too.

Second, you can easily add chicken or shrimp to this vegetarian pasta recipe if you want to add some protein and still keep it healthy.

And third, I like to add spinach to a lot of my pasta dishes if you don’t broccoli is a good alternative.

Last, I love hearing from you it’s my favorite part, so please leave me a comment. Let me know your experience and please don.t forget to tag me on Instagram with your creations!!!

Ingredients

  • 1 Lb. Fettuccini
  • 1 pint heirloom cherry tomatoes
  • 2 cups chopped spinach
  • 2 cups reserved pasta water
  • 1 cup heavy cream
  • 1 cup vegetable stock
  • 1 cup grated parmesan cheese
  • 2 Tbls. each butter and olive oil
  • 1 Tbls. chopped garlic
  • 1/2 chopped yellow onion
  • 1/4 cup each chopped Italian parsley and basil
  • Pinch of nutmeg
  • Salt and pepper to taste

Instructions

  1. Cook pasta according to package directions reserving 2 cups of the pasta water before draining
  2. Meanwhile in a large saute pan over medium heat bring to butter and oil to medium heat
  3. Add the garlic and onion saute until tender and just beginning to brown
  4. Add the tomatoes sautéing until blistered smashing down with the back of a wooden spoon  salt and pepper
  5. Deglaze the pan with the vegetable stock scraping up the brown bits at the bottom of the pan.
  6. Then add the nutmeg, cream and reserved pasta water.
  7. Simmer covered for 15 minutes or until sauce thickens.
  8. Add the chopped spinach, parmesan cheese, and basil simmer 5 minutes longer.
  9. Toss fettuccini with creamy sauce, sprinkle with Italian parsley and additional parmesan.
  10. ENJOY!!!!

More to Explore

Back To Top
Search