It’s mid August and our garden is overgrowing with all the summer favorites – tomatoes, zucchini and loads of basil. This dinner dents the produce pile up on my counter, or you can stock up at the farmer’s market. The juiciness of the tomatoes and a little cream makes the simplest pink sauce with tons of basil flavor. I kept the recipe simple and vegetarian, but you could easily add grilled shrimp or sliced sausage. It’s an easy weeknight favorite that just screams summer. With school just around the corner, in whatever crazy form it takes this year, we are trying to savor every minute of summer, every tomato, every corn on the cob, every slice of watermelon, and every roasted marshmallow!
Creamy Tomato Basil Fettuccini
Creamy Tomato Basil Fettuccine is the best way to use all those garden tomatoes! An easy kid friendly dinner for any weeknight, vegetarian too!
Ingredients
- 1 lb fettuccini
- 1 T olive oil
- 1/2 onion chopped
- 1 zucchini chopped
- 4 c fresh tomato, any kinds chopped
- 3 cloves garlic minced
- 1/3 c basil chopped
- 1/2 t kosher salt
- 8 grinds fresh black pepper
- 1 c cream
- 1/2 c Parmesan cheese shredded, plus more for serving
Instructions
- Set water to boil (add a pinch of salt before adding pasta) and cook pasta according to package instructions, drain and reserve until sauce is ready
- Meanwhile, chop all veggies, a full 4 cup pyrex glass measuring cup works well for the tomatoes
- In a large pan, large enough to toss pasta with sauce, heat olive oil, saute onion and zucchini, seasoned with a pinch of salt and pepper, until starting to brown. Stir often
- Add tomato and garlic, season with 1/2 t salt and 8 grinds pepper. Let saute with the zucchini and onion a few more minutes
- Add basil and cream and simmer about 10 minutes, stirring often, until slightly thickened.
- Add drained pasta and Parmesan to the sauce and mix well to combine with tongs
- Serve with more Parmesan cheese
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