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Creamy Tomato Basil Fettuccini

Meryl Downing
Creamy Tomato Basil Fettuccine is the best way to use all those garden tomatoes! An easy kid friendly dinner for any weeknight, vegetarian too!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner
Cuisine Italian


  • 1 lb fettuccini
  • 1 T olive oil
  • ½ onion chopped
  • 1 zucchini chopped
  • 4 c fresh tomato, any kinds roughly chopped
  • 3 cloves garlic minced
  • c basil chopped
  • ½ t kosher salt
  • 8 grinds fresh black pepper
  • 1 c cream
  • ½ c Parmesan cheese shredded, plus more for serving


  • Set water to boil (add a pinch of salt before adding pasta) and cook pasta according to package instructions (12 minutes), 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, and seasoned with a pinch of salt and pepper, until starting to brown. Stir often.
  • Add tomato and garlic, season with ½ t salt and 8 grinds pepper. Let saute with the zucchini and onion a few more minutes.
  • Add basil and cream and simmer about 5 minutes until slightly thickened, stir often until pasta is ready.
  • Add drained pasta and Parmesan to the sauce and toss with tongs until well combined.
  • Serve with more Parmesan cheese.
Keyword Creamy Fettuccini, Pasta, Tomato Basil